Celeriac soup with black pudding and scallops
If you want to surprise your guests with something new and fresh you can try this incredible recipe of celeriac soup with scallops and black pudding.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Olive oil- 2tbsp
- Peeled and cubes celeriac- 1
- Peeled and sliced shallots- 5
- Chopped garlic cloves- 3
- White wine- 150 ml
- Chicken stock 1 and 1/2 liter
- Nutmeg- a good pinch
- Double cream- 125g
- small crumbled black pudding- 100g
- Removed coral and halved scallop- 12
- Butter- 50g
Take a large pan and in a medium flame, heat the oil. Pour the shallots, garlic, and celeriac into it. Fry it for a minute or two till it becomes soft without any coloring. To this, pour the white wine let it reach the boiling point until the liquid gets diminished to half. Pour the nutmeg and chicken stock and let it reach the boiling point.
Until the celeriac becomes soft, keep simmering it by reducing the heat.
Once done, draw it out of the heat and let it cool for at least five minutes.
Pour the soup into a food processor and blend it well for a smooth texture.
Once done, add it to the pan again and generously pour the cream. Add ground pepper and salt and season it well.
Once you finish the seasoning, reheat the pan gently.
Take a large frying pan and stir-fry the black pudding till it becomes finely crisp. Soak out the extra fat using kitchen paper. Once done, wipe the pan nicely.
The scallops must be seasoned nicely. Reheat the frying pan and pour butter. As soon as this starts foaming, pour the scallops into it, and thoroughly cook each side for at least a minute. Once done, keep it aside.
At the time of serving, add the soup to eight bowls and take three scallops for topping on each of them. Once done, you can scatter the black pudding over it.
- Serving Size: 8
- Calories: 274g
- Sugar: 4g
- Sodium: 1.23g
- Fat: 20g
- Saturated Fat: 8.4g
- Carbohydrates: 6g
- Fiber: 5g
- Protein: 16g