This fantastically luxurious, earthy, creamy soup is the perfect mid-winter pick-me-up . . .
500g Potatoes
500g Celeriac
1 Medium onion
3 Cloves garlic
1ltr Vegetable stock
50g Butter
300ml Single cream
Truffle oil
Chop the onion, potatoes and onion and fry in a little butter until softened, then add the garlic. Then pour in the stock. Simmer for 30 minutes until the vegetables are soft. Liquidise and add the cream. Season to taste with salt and pepper. Serve garnished with a few drops of truffle oil.
