PALEO LEEK AND CELERIAC SOUP WITH TRUFFLE OIL

Celeriac happens to be the ugliest looking vegetable on the planet.  It is dirty and bumpy and weird.

But boy does it taste good!!

This soup is silky smooth and delicate tasting.  The daRosario 100% organic true truffle oil just finishes it off perfectly and gives it a flavour that makes it seem like this soup was created by a world class chef!

I buy my truffle oil from amazon, and only use the daRosario brand.  It is very expensive but honestly you only use 1/4 tsp in a bowl of soup.  One bottle lasts me 2 years, so it is well worth the money.  

Be careful of the typical grocery store truffle oil, it may contain sunflower oil or canola oil and/or other preservatives. 

This is the link to the deRosario website, but as I said you can purchase it from amazon.

http://www.darosario.com/USDA-100-Organic-Truffle-Oil/dp/B00BT7G476#.UqVKFSf8XqA

This soup is so easy to make and will impress your family or guests at your next dinner party!

INGREDIENTS :

Celeriac Root

1 leek

2 garlic cloves minced

1/4 cup grassfed butter

Sea salt

1/2 cup coconut milk

3 cups chicken stock

1 Tbsp nutritional yeast flakes

INSTRUCTIONS:

In a medium saucepan melt the butter

Chop the leek, whites and light green only and saute in the butter until soft

Add the minced garlic and saute

Peel and chop the celeriac root into small pieces and add to the pot

Add the chicken stock and simmer on low for 15 minutes

Add the coconut milk and simmer 15 more minutes or until celeriac is soft but not mushy.

Add the nutritional yeast flakes and stir well

Let cool and then transfer to a food processor or blender and puree.

Pour into serving bowls and garnish with a sprinkle of truffle oil.  About 1/4 teaspoon.

Enjoy!