2020-08-13 / test@t
Celery soup with fried mushrooms and truffle oil
Ingredients
- celery root 450 g
- water 650 ml
- truffle oil 50 ml
- champignons 100 g
- onion sibulet 15 g
- salt 2 g
- pepper 2 g
STEP-BY-STEP COOKING RECIPE
Step 1
Rinse and peel the celery root, cut into a 3x3 cm cube, lightly fry.
Step 2
Cover the celery with water and cook until soft.
Step 3
Punch the celery with a blender and strain through a sieve, add salt and pepper.
Step 4
Cut the champignons into small cubes and fry in a large amount of oil. Add to soup.
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