1tbsp olive oil
Small bunch of thyme
2 bay leaves
1 onion - chopped
1 garlic clove - chopped
1kg celeriac - peeled and chopped
200g potato - chopped
1 litre vegetable stock
100 mls cream
50g blanched hazelnuts toasted and roughly chopped
1tbsp truffle oil, plus a little extra to serve
Heat the oil in a large saucepan over a low heat. Add the onion with a pinch of salt. Tie the thyme sprigs and bay leaves together with a piece of string and add to the pan. Cook for about ten minutes until softened but not coloured.
Stir in the garlic and cook for one minute. Then add the celeriac and potato. Season well and give everything a good stir. Add the stock, bring to the boil and then simmer for 30 minutes until the vegetables are soft.
Discard the herbs, add the cream and stir. Remove from the heat and blitz until smooth. Stir through a little truffle oil at a time and taste for seasoning.
Ladle the soup into bowls, sprinkle the hazelnuts on top along with some black pepper and add an extra drizzle of truffle oil to finish.
Note: Chloe, our chef, has adapted this slightly from an original recipe that appears on the BBC Good Food site.
We look forward to welcoming you to Swallowtail Hill. If you’d like to have a chat about your stay then do get in touch, or you can find out more and make a booking using the links below.