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.
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.