<http://schema.org/recipeInstructions>
" In a large pan over medium-high heat, heat 2 tablespoons olive oil. Add bread cubes and saut\u00E9 until crisp and golden on all sides, about 6 minutes. Transfer to a medium bowl and toss with parsley and truffle oil. In a medium pot over medium heat, heat remaining olive oil. Add onion and garlic and cook until soft, about 5 minutes. Add celery root and vegetable broth; increase heat to high, and bring to a boil. Reduce heat to low and cook until celery root is tender, 15 to 20 minutes. Using an immersion blender, pur\u00E9e soup until smooth. Stir in cream and season with salt and pepper. Divide soup among 4 bowls and garnish with reserved croutons and additional truffle oil. Season with additional salt and pepper, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a35288/celery-root-soup-truffled-croutons-recipe-clv0313/>