- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 3 Times
Can be made ahead of time.
Celeriac, a member of the celery family, is an ugly, knobby root. It has a nice half celery, half parsley flavor, though, and is especially valuable as an ingredient in soups. Here, the woodsy, naturally salty freshness of the celeriac’s essence complements the tartness of green apple and the earthiness of black truffles. In addition, celeriac is extremely low in calories, with no fat or cholesterol; immensely high in fiber; uniquely rich in flavor: and full of raw recipe potential.
As summery, light, and refreshing as the gazpachos are, this soup is comforting, rich, and luxurious perfect for fall or winter.
In a Vita Mix or high-speed blender, blend the celeriac and green apple until smooth. Pass through a fine strainer and discard the pulp. Pour the strained liquid back into the blender. Add the macadamia nuts, water, coconut butter, olive oil, and lemon juice and blend thoroughly. At the restaurant, if the soup still tastes a bit grainy from the macadamia nuts, we strain it again, but then add back a bit of the pulp and reblend it to keep it creamy, yet smooth. This may not be necessary, just a matter of preference! Season the soup with salt and pepper to taste. If not serving right away, store it in the refrigerator in a covered container. Be sure to bring it back to room temperature before serving (reblending can help speed this process along as the movement increases the temperature) and taste again and adjust seasoning.
Divide the soup among 4 bowls, and garnish with the diced apple, chives, and black truffle (if using). Drizzle with truffle oil and top with chervil leaves.
Nutritional information includes 1/8 teaspoon of added salt per serving and using a small fresh black truffle.