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recipes

Celeriac, chestnut, and truffle soup

When the weather outside is frightful, but the idea of warm soup is so delightful, why not try our celeriac, chestnut, and truffle soup.
Celeriac, chestnut, and truffle soup

Prep Time: 30 minutes

Serves:4

This luxurious, gourmet soup recipe is a real winter warmer. The recipe was created and photographed by private caterer, photographer and videographer Rebecca Cooks. Using the Dualit 700W Hand Blender, we hope you enjoy making this refined, elevated dish.

Ingredients
  • 1 celeriac, peeled and roughly chopped
  • 2 parsnips, peeled and roughly chopped
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled
  • 100g of cooked chestnuts
  • 1-litre of chicken or vegetable stock
  • 150ml of single cream
  • 50g of salted butter
  • Salt and pepper to taste
  • 2 tbsp of olive oil
  • 3 bay leaves
  • 8-10 sage leaves
  • 2 tbsp of truffle oil
Method
  1. Preheat the oven to 180°C/Gas Mark 5.
  2. Place the chopped celeriac and parsnip in a large ovenproof dish. Drizzle with 1 tbsp olive oil, season with salt and pepper and add the bay leaves. Stir to coat and roast for 1 hour or until the vegetables are tender and crisping at the edges. Remove and set aside.
  3. Place onion and garlic in the Dualit chopping bowl and blitz till finely chopped.
  4. Add onion and garlic mix to a large heavy-based pot with 1tbsp olive oil and sweat on a gentle heat.
  5. Next, finely chop the chestnuts in the Dualit hand blender chopping bowl and add two-thirds of the chestnuts to the pot. Retain the rest for serving.
  6. When the onions are soft and translucent, add the roasted vegetable to the pot and stir well.
  7. Add the hot stock to the pot and simmer for 20 minutes on a medium heat.
  8. Remove the bay leaves from the pot and using the Dualit hand blender, blend till the soup is a smooth consistency.
  9. Add the cream, butter and stir well before checking for seasoning.
  10. In a frying pan with a little oil, add the sage leaves and remaining chopped chestnuts and fry till crisp. Remove from the heat and sit on a sheet of kitchen paper to absorb excess oil.
  11. Serve the soup piping hot and top with crisp sage, chestnuts and drizzle with truffle oil.

Dualit product used

Rebecca used the Dualit Hand Blender to whip up this sublime soup.

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