1 Bring the milk to a boil, salt, pepper and add a grating of nutmeg, then add the dried mushrooms after the boil. Turn off the heat and cover, let it infuse this way for one hour.
2 Put your pot of milk back on the heat, then add the diced celery and potato. Let it cook gently for 35 minutes, watching carefully that it doesn't stick to the bottom (the milk must always cover the vegetables).
3 Blend everything until your cream is smooth. If you have any small lumps, strain it. Taste and adjust the seasoning, then add the tablespoon of double cream.
4 Serve this cream in beautiful hot plates and at the last moment, scatter the truffle strips on top and enjoy. When you taste the mingled flavors of celery, mushrooms, and black truffle, I believe you'll be climbing to the seventh heaven of the Gastronomy planet.
November to December, when the cold drives us to thick velvet soups and we want to linger at the table. This is the season for dried Corrèze porcini mushrooms in the kitchen, and fresh truffles starting to arrive at the market. In Dordogne, some chefs replace the potato with parsnip for more sweetness, others keep the celeriac alone without potato and play with generously grated nutmeg. The trap here is letting the milk stick to the bottom of the pan while cooking the vegetables: you need to maintain a constant simmer, never a boil, and watch carefully that the liquid always covers the cubes of celery and potato. At exactly 35 minutes, test with a fork.
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