From Country Living, March 2013
3 tablespoon(s) olive oil, plus more for garnish
3 slice(s) sourdough bread, crusts removed, cut into 1/2-inch cubes
1 tablespoon(s) chopped parsley
1 tablespoon(s) truffle oil, plus more for garnish
1 medium onion, chopped
2 clove(s) garlic, chopped
1 large (about 2 pounds) celery root, peeled and cut into 1-inch cubes
4 cup(s) vegetable broth
1/2 cup(s) heavy cream
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
In a large pan over medium-high heat, heat 2 tablespoons olive oil. Add bread cubes and sauté until crisp and golden on all sides, about 6 minutes. Transfer to a medium bowl and toss with parsley and truffle oil.
In a medium pot over medium heat, heat remaining olive oil. Add onion and garlic and cook until soft, about 5 minutes. Add celery root and vegetable broth; increase heat to high, and bring to a boil. Reduce heat to low and cook until celery root is tender, 15 to 20 minutes.
Using an immersion blender, purée soup until smooth. Stir in cream and season with salt and pepper.
Divide soup among 4 bowls and garnish with reserved croutons and additional truffle oil. Season with additional salt and pepper, if desired.