Potato, celeriac and truffle oil soup

Por_1617

Ingredients in this Recipe

1 bunch of fresh thyme
1 good knob of butter
1 white onion, peeled and roughly chopped
1.1 liters chicken stock
100ml double cream
34 tablespoons truffle oil
4 tablespoons extra virgin olive oil
500g floury potatoes, peeled and roughly diced
sea salt and freshly ground black pepper

Recipe Preparation

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