Hay-baked celeriac soup, truffle cream and croutons
Author: Troy Terrington
Serves: 4
Ingredients
- 1 celeriac
- 150g hay, dampened with a little water
- 300ml vegetable stock
- 75g double cream
- 15g truffle paste
- salt and pepper
- 2 slices white bread
- 2 knobs butter
- 1 clove garlic
- 1 sprig thyme
Method
- For the soup, preheat your oven to 200C/Gas 6.
- Wash or brush off any dirt from the celeriac.
- Place a small layer of hay in the bottom of a roasting tin, sit the celeriac on top of it and cover with the rest of the hay followed by a layer of baking paper and foil to seal it.
- Place the tray in the oven for 1.5-2 hours or until a knife can easily pass through the centre of the celeriac. Remove from the oven, allow to cool and separate the skin.
- Place the celeriac flesh and the vegetable stock in a blender and blend until smooth.
- Season with salt and pepper to taste.
- Keep warm.
- For the truffle cream, place the cream and truffle paste in a small bowl and whisk until thickened but not stiff.
- Stir in a sprinkle of sea salt and cracked black pepper and refrigerate until required.
- For the croutons, trim the crusts off the bread and carefully cut the slices into 1cm cubes.
- Place a small frying pan over a medium heat, add a little oil, the butter, garlic and thyme and heat until the butter starts to foam and bubble.
- Add the bread cubes and cook until crisp and golden.
- Drain on kitchen paper.
- To serve, divide the soup between bowls, liberally drizzle with truffle cream and sprinkle the croutons.
