Celeriac & Pear Soup

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.