Cream of Celeriac Soup, Toasted Hazelnuts, Truffle oil
Servings: -8
Ingredients
- 1 tbsp olive oil
- 1 1/2 cups 1 medium onion, chopped
- 1 tsp garlic 2 cloves, chopped
- 1 celeriac head 2 lbs, peeled, large dice
- 1 medium potato large dice
- 1 Coq Au Vin blend
- 4 cups vegetable broth
- 1/2 cup heavy cream or half & half
- 2 oz toasted hazelnuts chopped
- truffle oil to drizzle to serve
Instructions
Pressure Cook Instructions
- Heat oil on sauté function; soften the onion and garlic for 2 minutes
- Add the celeriac, potato, sprinkle in the Coq au Vin blend, stir in the vegetable broth
- Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes.
- Vent with Quick Pressure Release. Blend to a creamy consistency using an immersion blender.
- Stir in the cream and serve topped with hazelnuts, drizzled with a little truffle oil.
Slow Cook Instructions
- Heat oil in a skillet; soften the onion and garlic for 2 minutes until translucent.
- Transfer the mixture to the cooker; add the celeriac, potato, sprinkle in the Coq au Vin blend, stir in the vegetable broth
- Stir, cover and cook on LOW: 5-6 hours or HIGH: 2 1/2 hours.
- Blend to a creamy consistency using an immersion blender
- Stir in the cream and serve topped with hazelnuts, drizzled with a little truffle oil.