Raw Food/Real World

Celeriac and Green Apple Soup w Black Truffle

This elegant raw soup recipe is from Matthew Kenny and Sarma Melngailis’ Raw Food Real World cookbook. Their recipes are pretty killer and this is one of my favorites. The two are no longer collaborators, but they still do great work independently.

I’m not a raw foodist, and raw food isn’t great for everyone, all of the time, but I find raw food “uncookery” amazingly creative and delicious, especially in the summertime. Raw Food/Real World

Instructions

  • 1. In a Vita-mix or high speed blender, blend the celeriac and green apple until smooth.
  • 2. Pass through a fine strainer and discard the pulp.
  • 3. Pour the strained liquid back into the blender. Add the macadamia nuts, water, coconut butter, olive oil, and lemon juice and blend thoroughly. If the soup still tastes grainy, strain it again.
  • 4. Season with salt and pepper. If not serving right away, refrigerate. Bring to room temperature before serving.
  • 5. Divide the soup among 4 bowls, and garnish with the diced apple, chives, and black truffle. Drizzle with truffle oil and top with chervil leaves.