Celeriac and Green Apple Soup with Black Truffle
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.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, raw, soy free, vegan, vegetarian
Taste and Texturecreamy, fruity, light, savory, sweet
Type of Dishsoup
- 4 cups peeled, chopped celeriac
- 1 cup chopped green apple, plus ½ cup very small for garnish
- 1½ cups raw macadamia nuts, soaked for 1 hour or more
- 1½ cups filtered water
- 2 tablespoons coconut butter
- 6 tablespoons extra virgin olive oil
- ¼ cup lemon juice
- Sea salt
- Freshly ground black pepper
- ¼ cup minced chives
- 1 small fresh black truffle, shaved or julienned ¼ cup black truffle oil
- Chervil leaves, or other herbs for garnish
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.
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