en-navnod-braun-food-preparation-1080x720.jpg

Hand blenders

Perfect blending results

Learn more
en-navnod-braun-food-preparation-1080x720.jpg

Hand blenders

Perfect blending results

Learn more
en-NavCard-hand-blender-attachments-1080x720.jpg

Hand blender attachments & accessories

Experience the versatility

Learn more
en-NavCard-hand-blender-attachments-1080x720.jpg

Hand blender attachments & accessories

Experience the versatility

Learn more
en-navnod-recipes-1080x720.jpg

Recipe collection

Fun and simple recipes from Braun.

Learn more
NavNode_Support_Node_Services_1080x720.jpg

Support & Service

How can we help you?

Need help?
  1. Back to homepage
  2. Recipes
  3. Truffled celeriac soup

Truffled celeriac soup

Truffled celeriac soup
Ȑ
Difficulty
Low
ȑ
Time
55 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes:

2 tbsp. olive oil
2 sprigs of thyme, leaves picked
700 grams celeriac, peeled & diced
800 ml chicken stock
1  onion, finely chopped
200 ml cream
50 grams bacon, streaky, cut into small pieces
 to taste salt
 to taste white pepper
2 cloves garlic, peeled & crushed
  truffle oil, or fresh truffles
1  leek, white part only, finely chopped


Instructions

STEP 1/6

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.

STEP 2/6

Add the garlic and thyme and cook for 30 seconds while stirring.

STEP 3/6

Add the celeriac and stock and bring to a boil.

STEP 4/6

Lower the heat, cover the saucepan and simmer for 30 minutes before allowing to cool slightly.

STEP 5/6

Add the cream and blend it with help of Braun’s MultiQuick hand blender to a smooth and creamy soup.

STEP 6/6

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:

  1. Back to homepage
  2. Recipes
  3. Truffled celeriac soup

Truffled celeriac soup

Truffled celeriac soup
Ȑ
Difficulty
Low
ȑ
Time
55 min
&
Author
lorem ipsum
Servings:6
Makes:

Ingredients


2 tbsp. olive oil
2 sprigs of thyme, leaves picked
700 grams celeriac, peeled & diced
800 ml chicken stock
1  onion, finely chopped
200 ml cream
50 grams bacon, streaky, cut into small pieces
 to taste salt
 to taste white pepper
2 cloves garlic, peeled & crushed
  truffle oil, or fresh truffles
1  leek, white part only, finely chopped

Instructions

STEP 1/6

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.

STEP 2/6

Add the garlic and thyme and cook for 30 seconds while stirring.

STEP 3/6

Add the celeriac and stock and bring to a boil.

STEP 4/6

Lower the heat, cover the saucepan and simmer for 30 minutes before allowing to cool slightly.

STEP 5/6

Add the cream and blend it with help of Braun’s MultiQuick hand blender to a smooth and creamy soup.

STEP 6/6

Season to taste.

Notes

Loading