Celeriac soup with crispy speck and black truffle cream

Name: Celeriac soup with crispy speck and black truffle cream
Prep time: 10 min
Total time: 10 min
Yield: 0
Cuisine: Italian
Ingredients: 600g Celeriac; 1 Potato; 1 Shallot; 1.5 Litres of vegetable stock; 1 Sprig of thyme; 80g Speck; 4 Teaspoons of black truffle cream; Extra virgin olive oil to taste; Salt to taste; Pepper to taste

A delicate, velvety cream made from celeriac, combining the savoury flavour of crispy speck with the unmistakable aroma of black truffle. A perfect balance between earthy sweetness and smoky notes, created for those who love intense flavours in a supremely smooth texture.

A dark bowl containing a light velouté, crispy speck and truffle cream, served with a spoon on a grey napkin.

Preparation Time:

10 min

Difficulty:

Easy

Cuisine Type:

Diet:

Product categories:

Ingredients

600g Celeriac

1 Potato

1 Shallot

1.5 Litres of vegetable stock

1 Sprig of thyme

80g Speck

4 Teaspoons of black truffle cream

Extra virgin olive oil to taste

Salt to taste

Pepper to taste

Proceedings

Peel the celeriac and potato, dice them, place them in the steamer basket and steam at 100 °C

for 10 minutes. Meanwhile, gently fry

the chopped shallot with the thyme and 2 tablespoons of oil in a saucepan over a low heat for 3–4 minutes, stirring.

Add the celeriac and potatoes to the saucepan to absorb the flavours. Pour in the stock, bring to the boil and cook for 2–3 minutes, stirring occasionally. Meanwhile, cut the speck into thin strips, arrange them on a baking tray lined with baking paper and cook under the fan-assisted grill until golden and crispy (2–3 minutes).

Remove the saucepan from the heat, remove the thyme

and blend with a hand blender until smooth, then season with salt and pepper. Serve the soup piping hot, garnished with slices of speck and a teaspoon of truffle cream.

Steaming requires lower temperatures, and thanks to this gentle method, it cooks food differently, preserving the nutritional and organoleptic properties of the ingredients to the greatest extent possible. In this way, the carefully selected, tasty and healthy ingredients retain their original flavours, colours and textures.

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Celeriac soup with crispy speck and black truffle cream

Ingredients

Proceedings

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