Celeriac-truffle Cappuccino Recipe
Make Celeriac-truffle Cappuccino Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Truffle & Finishing
Method
Soup Base
- 1
Prepare and sweat aromatics
In a 3–4 L heavy-bottomed saucepan or Dutch oven, melt 2 tbsp unsalted butter over medium heat until foaming. Add the finely diced shallots and a pinch of salt; sweat until translucent and very soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
- 2
- 3
Add herbs and stock
Nestle 3 thyme sprigs and 1 bay leaf among the celeriac. Pour in 1 L low-sodium stock so the vegetables are just covered. Bring to a gentle simmer, reduce heat to maintain a low simmer, cover partially, and cook until the celeriac is very tender when pierced with a knife, about 20–25 minutes.
- 4
Finish cooking liquid
Once tender, remove and discard the thyme sprigs and bay leaf. Add 250 ml whole milk and 100 ml heavy cream to the pot. Stir and warm through for 2–3 minutes—do not let the mixture come to a vigorous boil. Season with 1.5 tsp salt and 1/2 tsp freshly ground white pepper, then remove from heat.
- 5
Purée
Working in batches if necessary, transfer the celeriac and cooking liquid to a high-speed blender. Purée until completely smooth and velvety, about 1–2 minutes per batch. Return the puréed soup to the pot and keep warm over the lowest heat setting while you prepare the foam and garnishes. Taste and adjust seasoning with additional salt/pepper if needed.
Truffle & Finishing
- 6
Infuse with truffle oil
Stir 1 tsp truffle oil into the warm puréed celeriac soup. Taste carefully—truffle oil is potent; add up to an additional 1/2 tsp only if you desire a stronger truffle note.
- 7
Prepare milk foam (cappuccino style)
Pour 150 ml cold milk and 1 tsp softened unsalted butter (optional, for silkier foam) into a small frothing pitcher. Use a handheld milk frother or steam wand to froth the milk until dense microfoam forms (aim for small, creamy bubbles rather than large airy foam). If you have only a blender, pulse for 20–30 seconds then let rest 30 seconds to stabilize the foam.
- 8
Plate and assemble
Ladle the warm celeriac-truffle soup into warmed cappuccino cups or small bowls, filling to about 3/4 full. Gently spoon or pour a thin layer of the milk foam atop each serving to create a 'cappuccino' effect (about 30–40 ml foam per cup).
- 9
Garnish
Finely shave about 1 g of fresh truffle (or a light sprinkle of preserved truffle) over each cappuccino. Sprinkle each cup with a little microplaned Parmesan (about 3–4 g per cup), snip 1/4 tsp chives on top, and finish with a very light drizzle (about 1/4 tsp) of extra-virgin olive oil and a small pinch (a few grinds) of black pepper. If using truffle oil sparingly, you can add a single drop to the foam top for aroma.
- 10
Serve
Serve immediately while hot and aromatic. Provide a small teaspoon so guests can mix foam into the soup and enjoy the layered texture.
