Beet And Red Wine Emulsion
Garnish And Serve
Heat the olive oil in a large saucepan over medium heat. Add celeriac, onion, celery, garlic, bay leaf and thyme; sauté until soft.
Deglaze with white wine and reduce until liquid is evaporated.
Add the vegetable or chicken stock; simmer for ten minutes. Add cream and bring to a boil. Season.
Puree mixture in a blender and pass through a fine-mesh sieve. Transfer soup to a clean saucepot and heat. Keep warm.
In a saucepan heat the red wine and beet juice over medium heat until the liquid is reduced by half.
Whisk in the butter and season with salt and pepper. Remove from heat and set aside.
Ladle one cup of soup into each bowl and garnish with a spoonful of red wine and beet emulsion. On top, drizzle with a small amount of truffle oil.