Cream of celery and green apple with truffle oil
- 1 celeriac 2 lbs peeled
- 2 green apples granny kind
- 1 1/2 tbsp butter
- 4 1/2 cups chicken stock
- flavored truffle oil 2 tbsp
- ground hazelnuts
Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Budget Friendly
Peel the celeriac, cut into large cubes.
Do the same with green apples.
Melt the butter gently in a pot.
Pour the apples and celery in butter and coat well with.
Pour chicken broth over the vegetables. Add salt, cover and cook about 20 minutes.
Mix with hand blender.
Pour 2 tablespoons of truffle oil and emulsify the soup.
Serve in small glasses, sprinkle with ground hazelnuts before serving.