Creamy Celery Soup with Truffle Oil and Almonds
Soups • European
Description
Creamy celery soup with truffle oil and almonds
Ingredients
- Celery salt 1 piece
- Coconut Liqueur 20 fl oz
- Spanish onions 0 oz
- Garlic 2 cloves
- Ghee 5 oz
- Thyme 0 oz
- Truffle Oil to taste
- Chopped almonds 0 oz
- Pink Himalayan Salt to taste
Step-by-Step Guide
Step 1
Peel the celery root (weighing about half a kilogram) and chop it into irregular pieces.
Step 2
Also chop the white onion randomly, but into smaller pieces. Mince the garlic. Sauté them in a saucepan with ghee (which is highly refined clarified butter) along with fresh thyme until golden.
Step 3
Pour in the coconut cream and 200 ml of water, and cook until done — about 7 to 10 minutes.
Step 4
While the soup is simmering, lightly toast the almond petals in the oven, if desired.
Step 5
Blend the soup until smooth, then season with salt.
Step 6
Ladle the soup into bowls, garnish with almonds, and drizzle a few drops of truffle oil on top.
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