INGREDIENTS

3 medium celery roots (about 3 pounds)
6 cups heavy cream
Kosher salt
Freshly ground white pepper
Truffle oil

DIRECTIONS

Trim skin off the celery root. Cut root into quarters and put in a pot, and add enough heavy cream to completely cover the celery root pieces. Place a round of parchment paper directly on the surface of the cream to keep a skin from forming. Simmer until the celeriac is completely tender, about 45 minutes. Carefully puree the soup in small batches in a blender or food processor. Add salt and white pepper to taste; serve hot, garnished with truffle oil.

Makes 4 servings
Prep Time 1 hour