Celeriac soup with scallops & black pudding

Celeriac soup with scallops & black pudding

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Serves 8

For a show-stopping dinner party, James Martin recommends this peppery soup, topped with luxurious seafood

Nutrition and extra info

Additional info

  • Freeze soup only
Nutrition info

Nutrition per serving

kcalories
274
protein
16g
carbs
6g
fat
20g
saturates
8.4g
fibre
5g
sugar
4g
salt
1.23g

Ingredients

  • 2 tbsp olive oil
  • 1 celeriac (about 1kg/2lb 4oz), peeled and cut into cubes
  • 5 shallots, peeled and sliced
  • 3 garlic cloves, chopped
  • 150ml white wine
  • 1½ l 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

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Method

  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. 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.
  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 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.

Recipe from Good Food magazine, December 2011

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Comments

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farrowp's picture

Really nice although my guests wondered if the scallops were needed as the soup is wonderful without with just the black pudding

joanneflynn's picture
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I made this for a St patricks day dinner party as a starter. Really easy, fab combination of flavours and textures. Went down a treat. Lots of requests for the recipe. Will make again.

sameb73's picture
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This is a wonderful soup that got top marks from the husband when I cooked a special meal. The scallops and black pudding are brilliant textures with a smooth blended soup.

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