A tasty soup from The Restaurant!


  • 1 celeriac (peeled and chopped)
  • 1 onion (peeled and chopped)
  • 50 g butter
  • 6cm piece of kelp
  • 1 l vegetable stock
  • 250 ml cream
  • 1 dsp truffle oil
  • pinch nutmeg
  • fresh truffle shavings
  • micro cress
  • for the duxelle:
  • 1 shallot (peeled and diced)
  • 1 clove garlic (peeled and crushed)
  • 10 g butter
  • 6 portobello mushrooms (diced)
  • maldon salt and black pepper


  • Sweat the onion in the butter for about 5 minutes until it is soft and translucent; add the celeriac and coat with the buttery onion. Cook off for 2-3 minutes and pour in the vegetable stock and toss in the kelp. Bring to the boil and simmer for about 20 minutes until the celeriac is soft.
  • Remove the kelp from the soup and add the cream, truffle oil, nutmeg and some seasoning and blend the soup until its smooth. Keep soup hot until ready to serve.
  • To make the duxelle, fry the shallots and garlic in the butter for a couple of minutes until they are soft. Stir in the Portobello mushrooms and cook until you have a rough pâté consistency and season to taste.
  • Make a quenelle or oval shape with the duxelle using two teaspoons and place the quenelle at the bottom of a warm soup bowl. Arrange 3-4 truffle shavings around it and garnish with some micro cress.
  • To serve, pour the soup into a warm jug and place the jug and soup bowl on a plate with a slice of walnut bread.

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