Celeriac & Pear Soup


  • 200g  Butter
  • 5         Shallots, peeled & diced
  • 500g  Parsnip, peeled & diced
  • 250g  Celeriac, peeled & diced
  • 250g  Pear, peeled, cored & diced
  • 2 spr  Rosemary
  • 250m White Wine
  • 1.2l     Chicken Stock
  • 125m Milk (whole cream)
  • 125m Cream (35%)


  • Melt half of the butter in a pan, with a dash of grapeseed oil, once hot enough, sweat off the shallots for 2 to 3 minutes.
  • Add the pear, parsnip, celeriac, & rosemary, sweat off for a further 3 – 4 minutes.
  • Add the wine, and reduce by half.
  • Now add the stock and simmer till tender, then add the milk & cream.
  • Remove the rosemary, add the remaining butter and blend till smooth with either an immersion blender, or food processor.
  • Strain through a fine sieve.
  • Drizzle with olive oil and shaved truffle, and serve.

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