Serves 6 as an entree Ingredients Soup 40 g butter 50 g extra virgin olive oil, plus extra to drizzle 1 leek, sliced and washed 1 onion, roughly chopped ½ bunch (900 grams) celery, sliced and washed 2 bay leaves 1 litre good quality chicken stock ½ cup thickened cream (or more to taste) 1 … Continue reading Celery, Leek and Black Truffle Soup with Truffle and Gruyere Toasts