Heat the olive oil in a large saucepan over low heat. Add the bacon, onion and leek and fry for 2-3 minutes until softened but not yet browned.
Add the garlic and thyme and cook for 30 seconds while stirring.
Add the celeriac and stock and bring to a boil.
Lower the heat, cover the saucepan and simmer for 30 minutes before allowing to cool slightly.
Add the cream and blend it with help of Braun’s MultiQuick hand blender to a smooth and creamy soup.
Season to taste.
Sprinkle sliced truffle onto the creamy soup or drizzle with a few drops of truffle oil. Serve immediately.
This recipe was prepared using Braun’s MultiQuick hand blender with Splash Control technology. To recreate this recipe, Braun’s MQ 1 to 9 can be used:
Heat the olive oil in a large saucepan over low heat. Add the bacon, onion and leek and fry for 2-3 minutes until softened but not yet browned.
Add the garlic and thyme and cook for 30 seconds while stirring.
Add the celeriac and stock and bring to a boil.
Lower the heat, cover the saucepan and simmer for 30 minutes before allowing to cool slightly.
Add the cream and blend it with help of Braun’s MultiQuick hand blender to a smooth and creamy soup.
Season to taste.
