Celery and leek soup with truffle oil

Celery and leek soup with truffle oil

By
From
A Year In My Kitchen
Serves
4

I am always amazed that so many people say they don’t like celery. The inner white heart is one of the finest things I could eat, especially on a warm day, when its delicious watery crunch is so refreshing. The importance of celery in cooking shouldn’t be underestimated either, as it has a fundamental role in the making of a good stock and lends character to many slow-cooked dishes.

Ingredients

Quantity Ingredient
400g celery, trimmed
2 leeks, (white part only)
50g unsalted butter
2 medium or 1 large potato(es), peeled and chopped
2 bay leaves
2-3 thyme sprigs
1-2 flat leaf parsley stems
sea salt
freshly ground black pepper
1 litre see method for ingredients
150ml double cream
truffle oil, to drizzle

Method

  1. Separate the celery stalks and peel them finely, then chop roughly. Wash and chop the leeks. Melt the butter in a large pan over a low heat. Add the celery and leeks and cook gently for 15 minutes or so, until the celery is soft but not coloured.
  2. Add the potato, bay leaves, thyme and parsley and season with a pinch or two of salt and a little pepper. Pour in the stock and bring to the boil, then lower the heat and simmer gently for 20 minutes.
  3. Remove from the heat and discard the herbs. Purée the soup in small batches in a blender, really thoroughly. Pass through a chinois (not a fine-meshed one) back into the pan to ensure a really smooth, creamy texture.
  4. Pour in the cream and reheat gently. Check the seasoning and serve topped with a restrained drizzle of truffle oil.

Note

  • Another old-fashioned idea of mine is that celery eaten raw should be peeled. It’s an attention to detail – like chopping parsley very finely or peeling the end of asparagus – that makes all the difference to a well considered dish.
Tags:
seasonal
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