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Winter has come and gone and so has the winter truffle season.

However, what hasn’t gone though, are our pictures to commemorate the recipes we came up with during that season.

You may recall that The Boy and I purchased a few grams of truffle in the middle of the season. We invited a few friends over to our new home as a thank you for helping us with the big move and cooked them a delicious meal with lashings of truffles.

We started with these delicious soup as an entree.

It sounded so simple, but it tasted so good! The added element of shaved truffles certainly brought a whole new meaning to soup.

So here’s a recipe for you to bookmark and remake at your leisure and bring out when you can get your hands on some truffles.


Celeriac Potato Soup with Truffles Recipe


  • 1 Celeriac peeled & cubed
  • 1 Potato peeled & cubed
  • 1 Leek trimmed, washed & sliced
  • 1 Garlic Clove sliced
  • 1 Onion peeled & chopped
  • 1 litre Chicken or Vegetable Stock (we used chicken stock in ours but you can use vegetable stock for a vegetarian dish)
  • 50 g Butter
  • 1 Fresh Truffle
  • 1 Spring Onion sliced
  • Leek Ash (optional)
  • Salt & Pepper


  • In a large heavy-based pot, melt butter over medium-low heat. Add in celeriac, potato, leek, garlic, and onion and season with some salt and pepper.
  • Sweat vegetables over low heat until they start to soften (10-15 minutes) and add in stock.
  • Bring soup to a boil and turn heat down and let simmer for another 20-25 minutes until celeriac is tender.
  • Transfer soup to a liquidiser (we used our Spectablend) or use a stick blender. Blend until soup is smooth and there are no chunks left.
  • Transfer soup back into your pot and season with more salt & pepper if required. Reheat soup before serving.
  • When serving, garnish with spring onion, leek ash and freshly shaved truffles. You can shave as much or as little truffle as you wish.


Note: We baked our potato (whole) in the oven until cooked & tender to give it a subtle smokiness before peeling and cubing it. Try it.
Recipe adapted from River Cottage:


It was so good that someone even licked the bowl clean. Someone, I won’t say who. But it may be someone you are quite familiar with.

This dish can be served as an entree to a three course meal at home. Indeed we served this before an Egg Yolk Raviolo and pasta dish (all with shaved and grated truffles, of course).