👨🍳 Method
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1
Peel the potato and wash it thoroughly.
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2
Peel the onion and finely mince.
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3
Peel the celeriac, wash, and rub with lemon juice to prevent discoloration.
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4
Melt the butter and gently cook the onion over low heat without browning.
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5
Cut the celeriac into small, uniform cubes (brunoise) of approximately 2 cm.
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6
Add the potato and celeriac brunoise to the onion and cover with the milk and poultry stock.
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7
Bring to a boil.
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8
Once the potato is tender (approximately 20 minutes), blend the soup until smooth.
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9
Strain the soup three times through a fine sieve to ensure a completely smooth texture.
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10
Return the soup to a gentle boil and skim off any impurities.
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11
Season to taste with pepper and salt.
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12
Serve in small consommé cups.
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13
Garnish each serving with a drizzle of truffle oil.
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