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Pour-over-pear-hazelnut and celeriac tapioca pearl soup with egg yolk

Ingredients for 2 persons

1 tablespoon butter

2 shallots, finely sliced

2 teaspoons finely chopped hazelnut

1 celeriac, peeled and roughly chopped

2 pears ripe, cored and roughly chopped

1/2 litre vegetable stock

1/2 cup pearl tapioca

2 egg yolks

How to prepare:

Pour the tapioca into boiling water (use 1 cup of boiling water for 1/2 cup tapioca), Stir in the tapioca pearls and cook, stirring occasionally. To check whether the tapioca pearls are cooked, look for a tiny white dot in the center of the pearl. Drain and set aside.

Heat butter in a saucepan, add the shallots and hazelnut, and cook over a medium heat for about 5 minutes until softened but not coloured.

Add the celeriac, pears and stock, bring to the boil, then reduce to a simmer and simmer for 20-30 minutes or until the celeriac has softened enough to mash easily.

Liquidise the soup in a blender until silky smooth. Sieve to catch any bits.

Before serving add the pearl tapioca to the soup, season to taste and boil it again.

Plating: place the egg yolk in a soup plate and pour the hot soup. The egg yolk will be partially poached in the soup.