Parmesan Consommé

• 100 g vegetable oil
• 1 banana shallot, sliced
• ½ leek (white only), sliced

In a large pot, heat the vegetable oil, then sweat off the shallot, leek, garlic, thyme and Parmesan rind until soft but not coloured, roughly 6 to 7 minutes. Deglaze with the white wine, then add the water and grated Parmesan.

Bring to a boil, then reduce the heat to low and cook out for 3 hours. Pass through a muslin cloth into a bowl.

To clarify, warm the stock to 80°C. Light