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 tsp Truffle salt
40 g Australian black truffle, grated using a Microplane fine grater

Garnish for soup

10 g butter
1 tbsp extra virgin olive oil
4 large pine mushrooms, cut into 0.5 cm slices
2 slices sourdough, cut into 1.5 cm cubes
Handful tender celery leaves
20 g parmesan, thinly shaved
Truffle salt by Madame Truffles, to taste
Olive oil to drizzle

Toasts

6 x 1.5 cm thick baguette, sliced on diagonal
10 g Australian black truffle, shaved
30 g gruyere, sweet and nutty is best

Method

Preheat oven to 180 degrees (fan).

To make soup, melt butter in a large saucepan over medium heat. Add olive oil, leek, onion and salt. Sauté on a medium heat for around 10 minutes, until the leek and onion are soft and translucent; be careful not to let them brown. Add the celery and bay leaves. Sauté for a further 10-15 minutes, until the celery is soft and has lost some of its bitterness. Add the chicken stock and bring to boil then reduce to a simmer for 5 minutes. Remove bay leaves.

Place all the vegetables and half the stock in a food processer and leave to cool for 5 minutes. Blitz until as smooth as possible. Pass this mixture through a sieve over a bowl in batches. Discard the fibrous contents of the sieve. Transfer the soup to the large saucepan and re-heat to a simmer. Add cream and more salt to taste. Simmer for 3 minutes then keep warm.

While the soup is warming, start making the garnish. Melt butter over medium-high heat in frying pan and add olive oil. Add sourdough croutons to pan and fry for 5 minutes or until evenly browned. Add salt to taste and place browned croutons in oven for around 10 minutes or until crisp. Keep warm. To the same pan, add pine mushrooms and sauté for 5 minutes. Add salt to taste.

Preheat grill to 180 degrees. Lightly toast baguette slices. Thinly shave gruyere on baguette toasts. Grill until gruyere melts, but not browned. Turn off oven. Thinly shave truffle on toasts. Place toasts in cooling oven to keep warm.

In each bowl, arrange the garnish; a few pine mushrooms, a small handful of croutons, a few celery leaves and a generous shaving of parmesan. Pour hot soup around garnish and drizzle with olive oil.

Serve soup hot with black truffle and gruyere toasts. Enjoy immediately.