Roasted Celeriac Soup

Name: Roasted Celeriac Soup
Total time: 65
Yield: 6
Ingredients: 2 pounds celeriac (celery root), peeled and cubed; 2 medium carrots, peeled and cubed; 1 medium onion, cut into 1-inch pieces; 3 cloves garlic, peeled; 1 teaspoon herbes de Provence; 1 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 5 cups chicken broth, divided; 0.25 cup olive oil; 0.33 cup heavy cream; 6 teaspoons truffle oil, or to taste; 2 green onions, thinly sliced

Recipe by France C from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

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2 pounds celeriac (celery root), peeled and cubed
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2 medium carrots, peeled and cubed
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1 medium onion, cut into 1-inch pieces
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3 cloves garlic, peeled
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1 teaspoon herbes de Provence
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1 teaspoon salt

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0.25 teaspoon freshly ground black pepper
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5 cups chicken broth, divided
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0.25 cup olive oil
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0.33 cup heavy cream
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6 teaspoons truffle oil, or to taste
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2 green onions, thinly sliced

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine celeriac, carrots, onion, and garlic in a large bowl. Sprinkle with Herbes de Provence, salt, and pepper. Drizzle with olive oil and stir to combine evenly. Spread out vegetables on the prepared baking sheet.
Roast vegetables in the preheated oven until cooked through, stirring every 19 to 15 minutes, about 40 minutes total.
Place roasted vegetables into a high-powered blender. Add 4 cups chicken broth and blend on high speed until smooth, about 1 minute.
Pour mixture into a large saucepan over medium heat. Add remaining chicken broth and heat, stirring, until warmed through. Stir in heavy cream. Ladle soup into bowls and garnish with a light drizzle of truffle oil and a sprinkling of green onions.