This month, Tony shares a wonderful wintry classic – Creamy celeriac soup, with truffle oil and smoked cheddar. Watch the full video and follow the recipe below to recreate this simple, elegant soup at home for your next dinner party (or we’d be delighted to come over and cater your next event in Dorset!)
Serves 4 people
- 1 large celeriac
- 2 shallots
- 2 cloves garlic
- 1l full fat milk
- 1 bay leaf
- Truffle oil
- 200g Dorset Red smoked cheddar (grated)
- Knob of butter
- Double cream (optional)
- Smoked sea salt & pepper
Roughly chop the shallots and garlic and, in a thick bottomed pan, gently fry these in the butter with no colour (this is called ‘sweating off’).
Peel and wash the celeriac, then chop into cubes (approximately 4cm squares).
Add the celeriac to the pan, cover with the milk and add the bay leaf. You could use half milk / half cream if you’d like to make the soup richer in texture.
Simmer until the celeriac is cooked through (test by pushing a tooth-pick through the celeriac).
Remove the bay leaf and liquidise until smooth. Add more milk or cream if the soup is too thick. Season to taste with the smoked sea salt and freshly ground black pepper.
To serve the soup, simply pour into a large bowl, place the grated smoked cheddar on the top, drizzle with truffle oil and decorate with something green (we love pea shoots)!