Potato, Celeriac & Truffle Oil Soup Recipe

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Jamie Oliver


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1/1 litres chicken stock

4 tablespoons extra virgin olive oil

100 ml double cream

sea salt and freshly ground black pepper

500 g celeriac peeled and roughly diced

500 g floury potatoes peeled and roughly diced

1 good knob of butter

3/4 tablespoons truffle oil

1 white onion peeled and roughly chopped

1 bunch of fresh thyme

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