Truffled Celeriac Soup

Spring and farm season are finally here in our neck of the woods! We’ve had plenty of rain and, now, a good, solid week of hot sunny days to get those veggies growing. Although Mauro and I had a CSA winter share from Pennypack Farm —packed with winter greens, root vegetables and other storage crops— we’re really looking forward to our Spring-Fall shares from Blooming Glen Farm and Barefoot Gardens. With them we’ll have a wide range of seasonal, organic/naturally grown (no GMO seeds, pesticides or chemical fertilizers) and heirloom variety of vegetables to experiment with and delight our taste buds.

In the past 3 years that we’ve been CSA members we’ve really come to love the more obscure veggies that you don’t find at the supermarket. One of them being Celeriac. This gnarly, knotted root vegetable is derived from wild celery, which has a small, edible root and has been used in Europe since ancient times. But don’t judge a book by its cover, even though “celeriac looks like something the cat coughed up” (quote from 5 second rule), its delicate flavor of celery and parsley with a slight nuttiness, and silky smooth texture will sweep you off your feet.

A recent visit to Horizons inspired me for the recipe below. I hope you enjoy it as much as we did.

Truffled Celeriac Soup


5 small or 3 medium celeriac – peeled and cubed
1 small onion – diced
1 cloves of garlic – minced
1 tbsp extra virgin olive oil
1/4 tsp nutmeg – freshly grated
3 cups of water
1 average sized black truffle
Salt and pepper to taste
Black truffle oil and chives for garnish


  1. Place the cubed celeriac in a medium sauce pan with water and boil until cubes are fork tender. Drain and set aside.
  2. In a separate sauce pan, sauté the diced onion until it begins to turn translucent. Add the minced garlic until the edges turn golden.
  3. Add the cooked celeriac, sautéed onion and garlic mix, whole black truffle, salt and pepper to taste, nutmeg and 3 cups of water in a blender and blend until smooth and all ingredients are evenly incorporated. A high speed blender, such as a Vitamix, will make the mixture fluffier.
  4. Plate the soup in your favorite bowl and garnish with black truffle oil and sprinkle with finely chopped chives.

2 thoughts on “Truffled Celeriac Soup

    • Lydia Grossov says:

      Hi Jenny,

      Celeriac on its own has a delicious mild celery flavor and doesn’t really need the truffles. The truffle/oil complement the celeriac well and give it a bolder flavor, though. Just substitute the truffle and truffle oil with extra virgin olive oil or a flavored olive oil of your choice and it will be good.

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