Finish with a little celery leaf and parsley crisps.


  • 1 celeriac
  • 2 large onions, diced
  • 100g butter
  • 2 cloves garlic
  • 80g picked parsley
  • 700g white chicken stock
  • Salt


  • Sweat the onions and garlic in the butter until soft.
  • Add the stock, boil for 5 minutes.
  • Put the parsley in the blender. Add the boiling stock and blend until smooth. Pass and cool over ice.
  • Bring a pot of salted water to a boil.
  • Use a knife to carefully slice the skin and knobs off the celeriac root.
  • Cut the peeled root into several long slices that are roughly ½-inch wide.
  • Boil the celeriac noodles for 2 to 3 minutes until tender.
  • Drain. Toss with the celeriac purée made from all the trimmings.
  • To serve, spoon the celeriac linguini into the base of a soup plate, reheat the parsley velouté and spoon around and finish with a little celery leaf and parsley crisps.