Celery Leek Soup with White Truffle Oil

18 Jan

I absolutely adore soups. They seem to be the one thing that I can never screw up on. (Well, except for once.)

Soups have the magic of melting in your mouth, warming you up on a chilly day, and exciting your taste buds with a delicate balance of flavours that complement each other perfectly.

The story behind this soup: Last week I went to a networking event that was catered by a local restaurant, RauDZ, and to mention it, a restaurant that prides itself on using ingredients found around the Okanagan. I must go there soon! Lucky for me – and the other Celiac in the crowd who I met looking longingly at the food tables – Chef Rod Butters himself was in attendance. We bugged him with a lot of questions and he graciously pointed out the many foods that we could safely eat. But, being the nervous celiac diner that I am, I tried the soup, and nothing else. In either case, I probably would have stopped at this mouth-watering celery soup with truffle oil – it was absolutely to die for! So I must thank Chef Butters for inspiring my own version of the soup. Although I hope he’s still serving his up when I finally visit his restaurant!!

Celery Leek Soup with White Truffle Oil

Recipe from Homemakers.com (with a few of my own tweaks) found here.

Ingredients

  • 3 tbsp butter
  • 1 bunch leeks (white and light green parts only), chopped (4 to 5 cups)
  • 4 cups celery, chopped
  • 2 onions, chopped
  • 1 potato, peeled and diced
  • 1/4 tsp each thyme and fresh ground black pepper
  • 3 cups chicken stock
  • 3 cups water
  • 1-1/2 tsp sea salt
  • 1/2 cup  milk
  • White truffle oil (found at specialty stores and yes – it is worth the cost – you only need a tiny bit to transform a dish!)

Preparation

In soup pot, melt butter over medium-low heat; stir in leeks, celery, onions, potato, thyme and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 15 minutes, reducing heat if necessary to avoid browning. Stir in stock, 3 cups water and salt; bring to boil. Add truffle oil (between 1/2 to 1 teaspoon, to taste); reduce heat, cover and simmer for 20 minutes. Remove from heat.

Using immersion blender or in batches in blender, blend until smooth. Pass through fine sieve, in batches, into clean pot, discarding solids that cannot be pressed through sieve. Stir in milk, add salt to taste, bring to boil. Garnish with fresh thyme and pepper and serve immediately.

One Response to “Celery Leek Soup with White Truffle Oil”

  1. InTolerantChef January 19, 2011 at 2:44 pm #

    The truffle oil is genius! Just a little drop makes all the difference.

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