Hay-baked celeriac soup, truffle cream and croutons

Hay-baked celeriac soup, truffle cream and croutons
Serves: 4
  • 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
  1. For the soup, preheat your oven to 200C/Gas 6.
  2. Wash or brush off any dirt from the celeriac.
  3. 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.
  4. 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.
  5. Place the celeriac flesh and the vegetable stock in a blender and blend until smooth.
  6. Season with salt and pepper to taste.
  7. Keep warm.
  8. For the truffle cream, place the cream and truffle paste in a small bowl and whisk until thickened but not stiff.
  9. Stir in a sprinkle of sea salt and cracked black pepper and refrigerate until required.
  10. For the croutons, trim the crusts off the bread and carefully cut the slices into 1cm cubes.
  11. 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.
  12. Add the bread cubes and cook until crisp and golden.
  13. Drain on kitchen paper.
  14. To serve, divide the soup between bowls, liberally drizzle with truffle cream and sprinkle the croutons.


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