Slice the shallot and dice the garlic. Remove the skin from the celeriac and dice into 1cm cubes. Strip the thyme leaves from the stalks.
In a saucepan, sweat the shallot with butter until the shallot is soft and translucent. Add the garlic and the thyme and cook for a further minute.
Add the celeriac and sweat for 5 minutes and then cover with the milk. Cover the pan with a lid and simmer for 20 minutes. When the celeriac is completely soft, blitz in a food processor until smooth and velvety. Add salt and pepper to taste.
Pick the sage leaves and discard the stalks.
For the beurre noisette: heat the butter with a pinch of salt and the sage leaves in a small saucepan. Cook until the milk solids in the milk turn a dark brown.
Serve the soup with a drizzle of the butter and a few crisp sage leaves.
«Add some toasted pine nuts to your beurre noisette for additional flavour and texture.»
A cream of celeriac soup served with a crispy sage leaf beurre noisette garnish.