Let this delicious soup marvel you with a surprising taste, while enjoying a fine glass of wine!
Add the celeriac, potato, onion and garlic in a suitable pan and fruit in a little olive oil.
Take a sip of the white wine. Add the stock and let it boil, for about 20 minutes. You can take your time to drink the delicious wine, because you still have to wait 20 minutes. Let it simmer gently 20 minutes and then blender with a whisk until the soup is smooth. Add the cream, cheese and lemon juice and season to taste with salt and pepper.
Fry the celeriac slices in a fryer at 140°C, until lightly browned.
Ladle the soup into 4 bowls and drizzle the truffle oil over it.
Lay 3 pieces of chips into the soup and serve it immediately!
Bon Appétit!
chef Rossio
Paul Geelhoed
