Yield: 4 servings
|Celery root, 1 Lb, trimmed, 1 inch dice||2 each|
|Potato, large dice||1 each|
|Onions, medium, chopped||2 each|
|Celery, chopped||1 C|
|Leek, chopped, white part only||1 each|
|Salt and freshly ground black pepper||as needed|
|Garlic cloves, minced||2 each|
|Thyme, fresh||1 tsp|
|Dry vermouth or dry white wine||1/2 C|
|Bay leaf||1 each|
|Chicken or vegetable stock||5 C|
|Extra virgin olive oil||1/4 C|
|Celery leaves, fresh||as needed|
|Lemon juice||as needed|
|Olive oil||as needed|
|Umbrian truffles, black, shaved||as needed|
1. Melt butter in a heavy, large saucepan over medium heat. Add celery root, potato, onions, celery and leek. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes.
2. Add garlic and thyme to pot and stir 1 minute. Add vermouth and bay leaf to pot, then increase heat to boil until most of the liquid evaporates, about 8 minutes.
3. Add stock to pot and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Remove bay leaf and let soup cool somewhat, then puree soup in a blender in batches until smooth.
4. Return soup to saucepan. Blend in olive oil and reheat upon service. Ladle soup into bowls. Garnish with extra virgin olive oil, celery leaves tossed in lemon juice and olive oil and thinly shaved truffles.