Celeriac & Parma Ham Soup

Gently fry the onions in the olive oil for 5 minutes, until the onions are soft and translucent.

Add the Parma ham and allow it to cook gently with the onions for a further 2-3 minutes.

Add the celeriac and stock to the pan, bring the stock to a boil and then simmer gently for 30 minutes, or until the celeriac is very soft and tender.

Allow the soup to cool slightly before blending. Season to taste with salt and pepper before serving.