Celery and leek soup with truffle oil from A Year in My Kitchen (page 64) by Skye Gyngell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Charlotte_vandenberg on January 24, 2019

    Easy, I didn't pass it through a chinois either, I don't think it was really necessary. The truffle oil did make it more special and added to the overall taste. Will probably make it again.

  • Melanie on November 01, 2015

    I have to admit to taking the lazy route on this recipe - I didn't peel the celery or pass the soup through a chinois (or have truffle oil at hand!). So the soup had some texture which was fine, but I wasn't a huge fan of the flavour - I enjoyed the first bowl but not the second.

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