Russell Armstrong

Warm celeriac and summer truffle zabaglione

Serves 4 in large cups (or 8 in demi tasse cups)

Ingredients

200g button mushrooms, washed
600g whole celeriac (500g peeled)
336g whole potato (290g peeled)
70g white mirepoix
20g dried cepe or forest mushrooms
35g butter
20g shallot
8g garlic
2 sprigs thyme
600ml chicken stock
15ml truffle oil
50ml dry sherry
50ml madeira
3 egg yolks
10ml celeriac or truffle stock
600 ml of milk frothed
5ml truffle oil
NB If celeriac isn't available, double potato quantity.

Method

Melt the butter in a large stainless steel pot.

Add the mirepoix, celeriac, thyme, potatoes, mushrooms and sautÈ lightly without colour.

Deglaze with sherry, madeira and the chicken stock. Bring to the boil.

Reduce heat and allow to simmer until potatoes are well cooked.

Remove from heat and add parsley and a bit of basil. Allow to infuse for 2-3 minutes.

Blend the soup well and pass through a fine strainer.

Adjust seasoning, a little cream can be added if desired. Keep warm.

To make the zabaglione: over a double boiler (or bain marie) whisk the yolks, stock and truffle oil vigorously to form a light sabayon.

Froth milk. Do not overboil. Milk is best frothed from cold. If you have a barmix machine you can re-froth milk but do not do this by re-boiling.

Fold the same quantity of milk froth through the sabayon.

Adjust the taste with seasoning and truffle oil.

Pour the soup into heated cups and spoon the truffle 'zabaglione' over the soup.

Garnish with julienne of fresh truffles.

Serves 4 (or 8 in demi tasse cups)