Yoram Nitzan has long been considered one of Israel’s best chefs—known for his seafood at his stellar Mul-Yam restaurant in Tel Aviv’s port that sadly burned to the ground in 2015. Since then, he has followed a growing Israeli chef trend by cooking kosher foods at Nomi, a restaurant in the Intercontinental David Hotel in Tel Aviv right near the Carmel Market. “There is so much to be explored in high-end kosher cuisine,” Nitzan told me recently. Then he shared with me his white root vegetable soup with white truffle oil, an absolutely delicious dish perfect for these winter months.
- 1 pound potatoes (about 3 medium potatoes), peeled and cut into chunks
- 3 tablespoons extra-virgin olive oil
- ½ pound celery root, peeled and sliced in chunks
- ½ pound white onions, peeled and quartered
- 2 leeks, cleaned and cut into one-inch chunks
- ½ pound kohlrabi, peeled and thinly sliced
- ½ pound turnips, peeled and thinly sliced
- ½ pound Jerusalem artichokes, peeled and quartered (if available)
- ½ pound cauliflower, cut into chunks
- 1 head garlic, peeled
- 8 cups vegetable broth
- 3 tablespoons truffle oil
- Salt to taste
- Ground white pepper to taste
- Truffle paste, herb-infused oil, extra-virgin olive oil, and/or chopped fresh sage, to garnish
Yield: 10 servings (makes 10 cups)
- Step 1
Warm the olive oil in a large pot set over medium heat. Add all the vegetables and garlic, stir, and cook for about 15 minutes, until slightly softened.
- Step 2
Add the vegetable broth and bring to a boil, then reduce the heat and cook partially covered on low for 45 minutes.
- Step 3
Use an immersion blender to puree the soup until very smooth and creamy, or use blender in batches. Add the truffle oil and season to taste with salt and white pepper.
- Step 4
Garnish with truffle paste, herb-infused oil, extra-virgin olive oil, or chopped fresh sage.