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Soup – Celeriac Cider with Truffle Oil



  • 1 head a celeriac peeled and chopped in ¼ inch, cubes
  • 1 white onion, peeled and chopped
  • 2 shallots, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 sprigs of celery branch, peeled and chopped in ¼ inch
  • 1 small bunch fresh thyme
  • 2 bay leaves
  • 1 cup heavy cream
  • 1 qt. chicken broth
  • 1 qt. cider
  • 1 Tbsp. extra-virgin olive oil (EVOO)



In a large pot over medium heat add EVOO, celeriac, onion, celery, shallots and garlic, cook for 5 minutes then add the cider and chicken stock, bring to boil and reduce to low heat and cook for 45 minutes. Pour in the cream, reduce heat and simmer for 15 minutes.  Puree soup in small batches using a food processor or blender. Pour into individual soup bowls and drizzle with truffle oil.