Peel the shallots and the celeriac. Thinly slice the shallots. Cut the celeriac into small dice.
In a large pan, sweat the shallots with a knob of butter and a pinch of salt. Add the celeriac and cook for 2 minutes before adding enough water to cover the celeriac. Cook for 20 minutes. Once the celeriac is cooked, add the cream and bring to the boil. Blend until smooth and then check the seasoning.
Serve the soup topped with slices of smoked duck breast. Finish with a little reduced balsamic vinegar and freshly ground pepper.
«Try adding chopped fresh chives or sage to this soup just before serving.»