learn to cook an enjoyable black truffle soup for your family and friends in 20 mins:

Ingredients:

1 tbsp olive oil

• small bunch of thyme
• 2 bay leaves
• 1 chopped onion
• 1 chopped garlic clove
• 1celaric (about 1kg), peeled and chopped
• 1 potato (about 200g), chopped
• 1l veg stock (check the label to ensure it’s vegan – we used Marigold)
• 100ml soya cream
• 50gblanched hazel nut, toasted and roughly chopped
• 1 tbsp. truffle oil ,plus an extra drizzle to serve

• How to cook black truffle soup?
  

• Step 1
  In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened .
• Step 2
  Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.
• Step 3
  Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp. truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.
• Step 4
  To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts and shaved truffles, some black pepper and an extra drizzle of truffle oil

www.khoshtruffle.com