White Truffle and Celeriac Soup


3 tablespoons salted butter
1 medium-sized onion, chopped
1 medium garlic clove, minced finely
1 medium sized celeriac,peeled and cut into large dice
2 large potatoes, peeled and cut into large dice
1 litre fresh vegetable stock 
500 ml cream
Salt and white pepper to taste
Good quality White Truffle Oil

Method: 1.In a large soup pot over medium heat, melt butter, add onion & garlic and sauté until translucent, no not colour. 2. Add celeriac, potatoes & vegetable stock.  Simmer 20 minutes or until the celeriac and potatoes are tender 3. Add the cream & with a hand blender, puree until the soup is velvety smooth. 4. Check for seasoning & adjust to your taste. 5. When ready to serve ladle into your favourite soup bowls & drizzle with good quality white truffle oil. Best served with homemade brown bread.