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Truffled Cauliflower and Celery Root Soup with Roasted Pumpkin Seeds Yield: 6 to 8 servings
Celery root, also called celeriac, is an underutilized and wonderful ingredient. Not actually the root of celery found in the grocery store, it is a root vegetable in the celery family. The bulb itself is a sight to behold with a hairy peel and many nooks and crannies. Once peeled its beauty is revealed, creamy white and scented of celery. The root can be julienned and served raw in a French salad bound with a creamy herbaceous mayonnaise or roasted with a bit of olive oil until buttery and soft. We have paired it with cauliflower and puréed it into a luxurious soup enhanced with the essence of truffles.
1/4 cup extra-virgin olive oil 2 cups medium diced yellow onion 1 medium cauliflower, trimmed and cut into small florets 4 cups (about 2 medium) celery root, trimmed and cut into medium dice 4 cloves garlic, minced 1/4 cup dry white wine 1 tablespoon fresh thyme leaves 6 cups low-sodium vegetable or chicken broth 1/2 cup heavy whipping cream 1 teaspoon truffle salt Kosher salt and freshly ground black pepper 1/2 cup pumpkin seeds, toasted 2 tablespoons white truffle oil
In a large saucepan or Dutch oven heat the oil over medium heat until shimmering. Add the onions, cauliflower and celery root and sauté until onions are translucent and the vegetables begin to get tender, about 10 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the white wine and simmer until wine is reduced to almost dry. Add the thyme leaves and the broth and simmer the soup until the vegetables are very tender, about 20 minutes.
Remove from heat and add the heavy cream and truffle salt, stirring to combine. Taste and adjust seasoning with salt and pepper. Carefully transfer soup to a blender and puree in batches until soup is smooth and creamy. Pour the pureed soup through a fine-mesh strainer back into the cleaned pot and gently rewarm soup. Taste and adjust seasoning with additional truffle salt, salt and pepper.
To serve: Ladle the soup into warmed soup bowls and sprinkle with toasted pumpkin seeds and evenly drizzle truffle oil over the top.
