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Creamy Celeriac Soup with Truffle Oil (Instant Pot or Stovetop)

creamy-celeriac-soup-with-truffle-oil

This soup is perfect for fall and winter, and elevates a simple root and some potatoes to another level with the addition of the decadent drizzle of truffle oil. You can find celeriac at farmers markets in the fall, and it sort of looks like celery with a huge ugly bulb at the end, or you may see it as just the large round off-white root.

Photo of celeriac by Heidi Murphy for The Homegrown Paleo Cookbook
Photo of celeriac by Heidi Murphy for The Homegrown Paleo Cookbook

My kids prefer it without the truffle oil, which I get because to them it’s too intense, but to me it absolutely makes the soup. I tested adding a touch of cream but actually think it’s much better as is, with the creaminess coming just from the potatoes. I know you’ll love it!

Creamy Celeriac Soup with Truffle Oil (Instant Pot or Stovetop)
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Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 tablespoon butter
  • 1 onion, sliced thinly
  • ¾ lb creamy potatoes (about 4 small), peeled and diced to 1½ inch pieces
  • 2 large celeriac heads, peeled and diced to 1½ inch pieces
  • ½ ounce dried shitake mushrooms, soaked and drained
  • 1 teaspoon ground coriander
  • 6 cups chicken broth
  • salt and pepper to taste
  • 1 tablespoon chopped parsley for garnish
  • truffle oil
Instructions
  1. Instant Pot Instructions:
  2. Hit the "saute" button and melt the butter, then add the onion and cook for a few minutes until transparent.
  3. Add the potatoes, celeriac, mushrooms and coriander and saute for another few minutes until aromatic
  4. Add the chicken broth and close and lock the lid
  5. Hit "cancel" to reset the Instant Pot, then press "soup"
  6. When it's done (30 minutes once pressure is reached) manually release the pressure.
  7. Puree with an immersion blender (or transfer in batches to a blender) until completely smooth
  8. Add salt to taste and a few twists of freshly ground pepper
  9. Ladle into shallow bowls, garnish with chopped parsley and a small drizzle of truffle oil.
  10. You can also do this on the stove in a pot. Simply sauté the onion in butter, follow the instructions up until locking the lid of the pressure cooker and instead, put a lid on the pot and simmer for one hour. Continue following the directions to puree the soup, season, garnish and serve.

 

 

 

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