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Potato, celeriac & truffle oil soup
- 1 white onion, peeled and roughly chopped
- 4 tablespoons extra virgin olive oil
- 1 bunch fresh thyme
- 500 g celeriac, peeled and roughly diced
- 500 g floury potatoes, peeled and roughly diced
- 1.1 litres organic chicken stock
- 100 ml single cream
- sea salt
- freshly ground black pepper
- 3-4 tablespoons truffle oil
Directions:View on Jamie Oliver
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