Auriga Restaurant: Celery Root Soup with Truffle Oil and Mascarpone

Celery root is a winter favorite at Auriga. Here, rich truffle oil and mascarpone cheese make humble ingredients shine.


| January/February 2005



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Auriga chef Doug Flicker has a passion for fresh food with a conscience.


Celery Root Soup with Truffle Oil and Mascarpone
Serves 8 1-cup servings

Celery root is a winter favorite at Auriga. Here, rich truffle oil and mascarpone cheese make humble ingredients shine.

1 pound celery root, peeled and diced
3 stalks celery, coarsely chopped
1 large russet potato, peeled and diced
1 pint heavy cream, divided
1 quart water
1 cup mascarpone cheese
Kosher salt
White pepper
Truffle oil for garnish

1. In a large stock pot add celery root, celery, potatoes, half the cream, and water. Bring to a boil, lower heat and simmer for an hour. Remove from heat and whisk in remaining cream and half the mascarpone. Let cool.

2. Once cooled, blend at high speed until soup is smooth. Season to taste with salt and pepper.

3. To serve, reheat soup and ladle into bowls. Place small dollop of mascarpone in center of each and drizzle with truffle oil.





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