Celeriac & Parmesan soup with Parsnip chips

This recipe comes from “Starters” by Shane Osborn.

It is a lovely creamy soup, perfect for cold days.

Because it is quite rich, I suggest serving it in very small portions, for example in shot glasses.

Shane Osborn suggested serving it with a shave of Parmesan cheese.

My own twist is parsnip chips, which give extra structure and dimension to the dish.

What you need is:

250 g celeriac

75 g unsalted butter


100 g Parmesan cheese

750 ml chicken or vegetable stock

250 ml double cream

2 tbsp truffle oil ( I skipped)

Peel and dice the celeriac.

Melt the butter in a pan over a low heat.

Add the celeriac, cover and sweat for about 20 minutes until soft, stirring occasionally.

Add the grated Parmesan and stock and bring to a low simmer.

Cook gently for 5 minutes.

Stir in the cream and simmer for a further 5 minutes. Allow to cool slightly, then whiz the soup in a blender until velvety smooth. Pass through a fine sieve into a clean pan.


Peel the parsnip. With a vegetable peeler or mandolin cut shavings.

Deep fry in a groundnut oil.

Tastes divine on its own or as a snack with a drink.


Miss Lemon

TIP: Be careful while adding salt! Parmesan cheese is salty on its own and if you are using stock in cubes they also tend to be very salty. That is why I would leave adding salt till the end, after adding all the ingredients.

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