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Cream of celery and green apple with truffle oil


Rate this recipe 4.7/5 (25 Votes)


  • 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
  • salt


Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Budget Friendly


Step 1

Peel the celeriac, cut into large cubes.

Step 2

Do the same with green apples.

Step 3

Melt the butter gently in a pot.

Step 4

Pour the apples and celery in butter and coat well with.

Step 5

Pour chicken broth over the vegetables. Add salt, cover and cook about 20 minutes.

Step 6

Mix with hand blender.

Step 7

Pour 2 tablespoons of truffle oil and emulsify the soup.

Step 8

Serve in small glasses, sprinkle with ground hazelnuts before serving.

Step 9


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