Celeriac soup with scallops & black pudding
You can never have too many soup recipes, so give Celeriac soup with scallops & black pudding a try. This gluten free and pescatarian recipe serves 8 and costs $2.18 per serving. One portion of this dish contains about 10g of protein, 17g of fat, and a total of 287 calories. Autumn will be even more special with this recipe. This recipe from BBC Good Food requires olive oil, soy pudding, garlic cloves, and double cream. 28 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a rather bad spoonacular score of 37%. If you like this recipe, you might also like recipes such as Puree of Celeriac Soup with Glazed Celeriac and Curried Apple, Rutabagan And Celeriac Puree With Seared Scallops, and Celeriac Soup.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
50g butter
1 celeriac (about 1kg 2lb 4oz), peeled and cut into cubes
1½ l chicken stock
125ml double cream
3 garlic cloves, chopped
good pinch nutmeg
2 tbsp olive oil
12 scallops, coral removed, each halved into 2 discs
5 shallots, peeled and sliced
100g black pudding, crumbled into small pieces
150ml white wine
Equipment:
frying pan
food processor
bowl
Cooking instruction summary:
Heat the oil in a large pan over a medium heat and add the celeriac, shallots and garlic. Gently fry for a few mins, until they soften without colouring. Add the white wine, bring everything to the boil and reduce the liquid by half. Add the chicken stock and nutmeg, bring to the boil again, then reduce the heat and simmer for 10-15 mins or until celeriac is tender. Remove from the heat and cool for 5 mins.Transfer the soup to a food processor and blend until smooth. Pour the soup back into the pan, add the cream and generously season with salt and freshly ground pepper. Reheat gently while you finish everything else.In a large frying pan, fry the black pudding until crisp. Set aside on kitchen paper to soak up any fat. Wipe out the pan. Season the scallops. Heat the frying pan again until hot and add the butter. When it is foaming, add the scallops and sear for 1 min on each side, or until just cooked through, then place on a warm plate. To serve, pour the soup into 8 bowls, top each with 3 scallops and sprinkle with black pudding.
Step by step:
1. Heat the oil in a large pan over a medium heat and add the celeriac, shallots and garlic. Gently fry for a few mins, until they soften without colouring.
2. Add the white wine, bring everything to the boil and reduce the liquid by half.
3. Add the chicken stock and nutmeg, bring to the boil again, then reduce the heat and simmer for 10-15 mins or until celeriac is tender.
4. Remove from the heat and cool for 5 mins.
5. Transfer the soup to a food processor and blend until smooth.
6. Pour the soup back into the pan, add the cream and generously season with salt and freshly ground pepper. Reheat gently while you finish everything else.In a large frying pan, fry the black pudding until crisp. Set aside on kitchen paper to soak up any fat. Wipe out the pan. Season the scallops.
7. Heat the frying pan again until hot and add the butter. When it is foaming, add the scallops and sear for 1 min on each side, or until just cooked through, then place on a warm plate. To serve, pour the soup into 8 bowls, top each with 3 scallops and sprinkle with black pudding.
Nutrition Information:
covered percent of daily need
