Celeriac and Apple Soup with Black Truffles

Chef Pino Posteraro

Cioppino’s Mediterranean Grill & Enoteca
Vancouver, BC

300 grams white mirepoix (white onions, celery and leeks finely diced)
200 grams potatoes peeled and cubed
300 grams celeriac peeled and cubed
6 apples cored and cut
2 liters vegetable broth
500 ml black truffle infused 36% heavy cream
50 ml olive oil
100 ml sour cream

Method:
Sweat the vegetables in the olive oil until golden. Heat the stock then add the potatoes, the stock and then the apples. Let simmer for about 30 minutes then add the cream and remove from heat. Puree with a blender and pass through a Chinese strainer. Return to desired temperature and remove from heat. Whip in the sour cream with a blender.

Serve with shaved black truffles.