Celery Root Soup with Truffled Croutons

Celery Root Soup with Truffled Croutons

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3 tablespoons olive oil, plus more for garnish

3 slices sourdough bread, crusts removed, cut into 1/2-inch cubes

1 tablespoon chopped parsley

1 tablespoon truffle oil, plus more for garnish

1 medium onion, chopped

2 cloves garlic, chopped

1 large celery root, peeled and cut into 1-inch cubes

4 cups vegetable broth

1/2 cup heavy cream

1/4 teaspoon of nutmeg

1 teaspoon salt

1/2 teaspoon freshly ground pepper

chives, minced for garnish

1. In a large pan over medium-high heat, heat 2 tablespoons olive oil.

2. Add bread cubes and sauté until crisp and golden on all sides, about 6 minutes.

3. Transfer to a medium bowl and toss with parsley and truffle oil.

4. In a medium pot over medium heat, heat remaining olive oil.

5. Add onion and garlic and cook until soft, about 5 minutes.

6. Add celery root and vegetable broth; increase heat to high, and bring to a boil.

7. Reduce heat to low and cook until celery root is tender, 15 to 20 minutes.

8. Using an immersion blender, purée soup until smooth.

9. Stir in cream and season with nutmeg, salt, and pepper.

10. Divide soup among 4 bowls and garnish with croutons, truffle oil, and chives.

11. Season with additional salt and pepper, if desired.