From her time on The Restaurant, Norah Casey shows how to make this filling soup, perfect as a starter or lunch on the run.
- 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.