Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Johann Lafer’s Potato and Celery Soup
This aromatic soup from the cookbook »Das Beste« is refined with shaved truffle.
Ingredients serve 4 people.
Soup
| Ingredients | ||
|---|---|---|
| 150 | g | celeriac |
| 150 | g | floury potatoes |
| 2 | shallots | |
| 1 | garlic clove | |
| 2 | tablespoon(s) | rapeseed oil |
| 500 | ml | vegetable stock (jarred) |
| 200 | ml | cream |
| Salt | ||
| Pepper | ||
| 2 | tablespoon(s) | truffle oil |
| 20 | g | black truffle |
Preparation
Peel the celeriac and potatoes, wash them, and cut into large cubes.
Peel the shallots and garlic and dice them finely.
Heat 2 tablespoons of rapeseed oil in a pot and sauté the shallots, garlic, potatoes, and celeriac for about 3 minutes.
Deglaze with the vegetable stock and cream, bring to a boil, then let simmer over low heat for 15–20 minutes until tender.
Blend until smooth, bring to a boil again, and season with salt, pepper, and truffle oil.
Froth the soup using a hand blender and serve topped with finely shaved black truffle.
