«

»

Celeriac Soup with Scallops and Black Pudding

For a show-stopping dinner party try this peppery celeriac soup, topped with luxurious scallops.

Celeriac Soup with Scallops and Black Pudding
For a show-stopping dinner party try this peppery celeriac soup, topped with luxurious scallops.
Ingredients
  • 2 tablespoons olive oil
  • 1 celeriac (about 1kg), peeled and cut into cubes
  • 5 shallots , peeled and sliced
  • 3 garlic cloves , chopped
  • 150ml white wine
  • 1½ litres chicken stock
  • good pinch nutmeg
  • 125ml double cream
  • 100g black pudding , crumbled into small pieces
  • 12 scallops , coral removed, each halved into 2 discs
  • 50g butter
Instructions
  1. Heat the oil in a large pan over a medium heat and add the celeriac, shallots and garlic. Gently fry for a few minutes, 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 minutes or until celeriac is tender. Remove from the heat and cool for 5 minutes.
  2. 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.
  3. 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.
  4. 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 minute on each side, or until just cooked through, then place on a warm plate.
  5. To serve, pour the soup into 8 bowls, top each with 3 scallops and sprinkle with black pudding.
Nutrition Information
Calories: 2307 Fat: 132g Saturated fat: 61g Unsaturated fat: 63g Trans fat: 2g Carbohydrates: 181g Sugar: 59g Sodium: 4096mg Fiber: 18g Protein: 82g Cholesterol: 346mg
 

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
Latest posts
 
Baby Bok Choy Slaw Apricot Custard Slice Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Upcoming Events
 
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
 
follow on Facebook
 
Follow Our Cook
 
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie