Winter is truffle season in BC, and yes both white and black truffles do grow and are cultivated in BC. A few notes on buying a good truffle oil and my favourite truffle inspired recipe is below.
How to buy and use good truffle oil
1. Never buy products labeled truffle ‘essence’, ‘flavour’ or ‘aroma’ they are most certainly made with a synthethic truffle scent.
2. White truffle oil from Alba, Italy is the most potent in flavour and the most delicious in my opinion. I usually buy a mild extra virgin olive oil brand. (Gourmet warehouse)
3. Use truffle oil on simple dishes where it’s the center of the dish as it will overwhelm most other flavours
4. Use truffle oil as a finishing oil, cooking anything made with truffles really destroys the aromas.
Celeriac truffle soup is one of my favourite simple winter soups, a little decadent and comforting all at the same time. Make sure you buy a good white truffle oil from Italy made using 100%, the more expensive stuff is more potent so you can use less of it to better effect.
Celeriac truffle soup recipe
- 2 tbs of olive oil
- 1 celeriac peeled and cut into cubes
- 1 large potato peeled and cut into cubes
- 1 Leek trimmed, washed and roughly sliced
- 1 Med Onion peeled and roughly chopped
- 3 cloves roasted garlic (bake at 400F for 30 min wrapped in aluminum foil)
- 4 cups chicken stock
- 2 bay leaves
- salt and pepper to taste
- 1/2 tsp chives for topping (per bowl)
- drizzle of white truffle oil
Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato and onion, bay leaf and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
Add the stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the garlic and use an immersion blender to puree until smooth, or alternatively use a blender. Return to the heat and add salt to your taste.
Serve with a drizzle white truffle oil and sprinkle with chives.