👨🍳 Method
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1
Peel the potato and wash it.
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2
Peel the onion and chop finely.
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3
Peel the celeriac, wash and rub with lemon juice.
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4
Melt the butter and stew the onion in it without letting it color.
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5
Cut the celeriac into brunoise (small cubes) of 2 cm by 2 cm.
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6
Add the potato and the brunoise to the onion and pour over with the milk and poultry stock.
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7
Bring to a boil.
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8
Once the potato is cooked through, after approximately 20 minutes, blend the soup.
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9
Strain the soup three times, so that all solids are removed.
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10
Bring the soup back to a boil and skim.
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11
Taste and adjust with pepper and salt.
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12
Serve in consommé cups.
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13
Garnish the soup with some truffle oil.
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