What you Need:
1/4 cup Olive Oil
1 cup Yellow Onions (about 1 onion) chopped
1 cup Celery Root (diced)
1 cup Fennel
1 medium Cauliflower, cut into florets
1-2 cups Chicken Stock
2 tsp Kosher Salt
Truffle oil (for serving)
1) Using a heavy-bottemed pan, heat olive oil and add onions. Sauté onions on medium-low heat for about 10 minutes or until tender. Add celery root and fennel for an additional 5 minutes.
2) Add additional ingredients: salt, cauliflower and chicken stock. Bring to a boil. Once it begins to boil, simmer for 20-25 minutes.
3) Puree all together in either a blender or using a soup puree
4) Add homemade croutons, salt and pepper for taste, and sprinkle truffle oil and serve.
Hello! I'm Candice and I love baking. This blog is dedicated to all things sweet, exploring your passion, staying inspired and encouraging you to Eat More Cake!