Gastronomixs

Soup made from salt-baked celeriac, with a truffle and hazelnut crumble

This method of cooking the soup produces a lovely concentration of flavours and a creamy texture, which is why we do not add any cream to the soup. Use hazelnut, walnut oil, and Tahoon cress to enhance the soup's earthy and nutty flavours. You can completely omit the truffle if you like and add some diced Jerusalem artichoke instead.

Soup made from salt-baked celeriac, with a truffle and hazelnut crumble

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Ingredients

1

 

celeriac (approx. 1.5kg)

1

kg

coarse sea salt

300

g

egg white

1

kg

celeriac cooked in sea salt

100

g

butter

1

clove

garlic

1

tsp

chopped onion

1

tsp

celery, finely diced (brunoise)

1

tsp

vegetable stock

 

 

salt and pepper

100

g

roasted hazelnuts

1

 

black truffle, small

50

ml

walnut oil

 

 

celery leaves

1

container

Tahoon cress

Preparation method: salt-baked celeriac
  • Remove the stalks and leaves of the celeriac and rinse the celeriac thoroughly.
  • Mix the sea salt with the egg white until you have a firm mixture that does not easily collapse, otherwise the salt will fall off the celeriac. Adjust the ratio of salt to egg white to obtain the right texture.
  • Cover an oven dish with baking paper and place a mound of sea salt mixture on top.
  • Push the celeriac into it and cover the entire celeriac with the sea salt.
  • Place in an oven at 200°C and cook for approx. 2.5 hours.
  • Allow to cool down in the salt.
Preparation method: soup
  • Cut the celeriac in slices approx. 1.5cm thick.
  • Finely dice the white core to use as a garnish.
  • Chop the rest of the celeriac into pieces. Do not remove the peel as it contains a lot of flavour.
  • Melt the butter in a pan and gently fry the garlic, the chopped onion, and the finely diced celery.
  • Add the chopped celeriac and continue to fry briefly.
  • Add the stock and leave to boil until the celeriac has softened.
  • Purée with a hand-held blender and push through a fine sieve.
  • Thin the soup, if necessary, by adding some extra stock.
  • Season to taste with salt and pepper.
Finishing & presentation
  • Ladle the celeriac soup in a deep plate.
  • Garnish with chopped hazelnuts, drops of walnut oil, chopped truffle, celery leaves, and Tahoon cress.

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