TRUFFLE OIL RECIPES RECIPES

Name: Celeriac, hazelnut & truffle soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 tbsp olive oil; small bunch thyme; 2 bay leaves; 1 onion, chopped; 1 fat garlic clove, chopped; 1 celeriac (about 1kg), peeled and chopped; 1 potato (about 200g), chopped; 1l veg stock (check the label to ensure it’s vegan – we used Marigold); 100ml soya cream; 50g blanched hazelnuts, toasted and roughly chopped; 1 tbsp truffle oil, plus an extra drizzle to serve

CELERIAC, HAZELNUT & TRUFFLE SOUP RECIPE | BBC GOOD FOOD

Celeriac, hazelnut & truffle soup recipe | BBC Good Food image

Rustle up this healthy vegan celeriac and hazelnut soup as a starter on Christmas Day. Truffle oil adds a bit of luxury, or leave it out for a simple supper on a winter's night

Provided by Sophie Godwin – Cookery writer

Categories Soup, Starter

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
small bunch thyme
2 bay leaves
1 onion, chopped
1 fat garlic clove, chopped
1 celeriac (about 1kg), peeled and chopped
1 potato (about 200g), chopped
1l veg stock (check the label to ensure it’s vegan – we used Marigold)
100ml soya cream
50g blanched hazelnuts, toasted and roughly chopped
1 tbsp truffle oil, plus an extra drizzle to serve

Steps:

In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.
Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.
Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.
To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.

Nutrition Facts : Calories 237 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 11 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.6 milligram of sodium

TRUFFLE BUTTER RECIPE | FOOD NETWORK

Truffle Butter Recipe | Food Network image

Provided by Food Network

Categories side-dish

Yield 1 pound log

Number Of Ingredients 3

Ingredients

1 pound unsalted butter, softened
White truffle oil to taste
Salt to taste

Steps:

In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to use.

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MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 366 calories per serving

1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
3. Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
4. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
5. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
6. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
7. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
8. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
9. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
10. Top the toasts with pinches of apple and parsley and serve on the side.

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VEGAN CHRISTMAS RECIPES | BBC GOOD FOOD

Serve up a plant-based feast with our vegan Christmas starters, mains, sides and desserts. Choose from nut roasts, Christmas puddings, pies and more.
From bbcgoodfood.com

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CELERIAC, HAZELNUT & TRUFFLE SOUP RECIPE | BBC GOOD FOOD

Rustle up this healthy vegan celeriac and hazelnut soup as a starter on Christmas Day. Truffle oil adds a bit of luxury, or leave it out for a simple supper on a winter's night
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Soup, Starter
Calories 237 calories per serving

To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.

See details

TRUFFLE BUTTER RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4
Category side-dish

In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to use.

See details

MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
3. Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
4. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
5. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
6. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
7. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
8. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
9. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
10. Top the toasts with pinches of apple and parsley and serve on the side.

See details

VEGAN CHRISTMAS RECIPES | BBC GOOD FOOD

Serve up a plant-based feast with our vegan Christmas starters, mains, sides and desserts. Choose from nut roasts, Christmas puddings, pies and more.
From bbcgoodfood.com

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CELERIAC, HAZELNUT & TRUFFLE SOUP RECIPE | BBC GOOD FOOD

To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.

See details

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In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick.
From foodnetwork.com

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MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil. Top the toasts with pinches of apple and parsley and serve …
From jamieoliver.com

See details