30g unsalted butter
3 shallots, sliced
200g parmesan cheese, grated
1 tsp salt
2 tsp sugar
1 celeriac, peeled
pinch of sea salt
1 shallot, finely brunoised
1 tbsp good-quality sherry vinegar
Ingredients provided by:
Melt butter in a pot over medium heat. Add shallots and sauté until translucent and tender. Add parmesan and cook as it comes together like a roux. Slowly add cream bit by bit until incorporated, and then the water. Simmer for 10 minutes then transfer to a blender and season.
Carefully dice celeriac into fine 5mm cubes.
Splash oil into a heated frying pan then add celeriac and salt. Sauté celeriac until tender
but still al dente.
To plate, mix warm celeriac with shallot, chives and sherry vinegar. Place two large tablespoons in each soup bowl and then serve the parmesan soup out of a large jug at