Nick Honeyman's parmesan veloute with celeriac

Name: Parmesan veloute with celeriac recipe
Yield: 4
Ingredients: 30g unsalted butter; 3 eschalots, thinly sliced, plus 1 extra finely chopped; 200g finely grated parmesan; 2 cups (500ml) pure (thin) cream; 2 tsp caster sugar; 2 tbs extra virgin olive oil; 300g peeled celeriac, cut into 1cm cubes; 1 tbs sherry vinegar; 2 tbs finely chopped chives

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by delicious. team

delicious. team

Jun 27, 2018

Enjoy this three-step, creamy soup as a starter. Filled with flavour, its perfect for warming up a cool winters night. Recipe by Nick Honeyman.

30g unsalted butter
3 eschalots, thinly sliced, plus 1 extra finely chopped
200g finely grated parmesan
2 cups (500ml) pure (thin) cream
2 tsp caster sugar
2 tbs extra virgin olive oil
300g peeled celeriac, cut into 1cm cubes
1 tbs sherry vinegar
2 tbs finely chopped chives

Method

1.

Melt butter in a saucepan over medium heat. Add sliced eschalot and cook, stirring occasionally, for 6 minutes or until softened but not coloured. Add parmesan and cook, stirring constantly, for 1 minute or until mixture forms a paste and oils separate. Gradually whisk in cream until combined, then stir through 1 cup (250ml) water. Bring to a gentle simmer and cook, stirring regularly, for 10 minutes or until reduced slightly, then stir through sugar. Transfer to a blender and whiz until smooth. Return to saucepan and keep warm.
2.

To prepare the celeriac, heat oil in a frypan over medium-high heat. Add celeriac and cook, stirring occasionally, for 6-8 minutes or until golden and just tender. Transfer to a bowl and toss through vinegar, chive and extra chopped eschalot.
3.

Divide soup among shallow serving bowls and top with celeriac mixture to serve.