Celeriac soup with scallops & black pudding
For a show-stopping dinner party, James Martin recommends this peppery soup, topped with luxurious seafood
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 30 mins
FREEZE Soup only
- 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.
WANT TO GET AHEAD?
The soup can be made up to 4 weeks ahead and frozen, or a few days in advance and stored in the fridge.
PER SERVING
274 kcalories, protein 16g, carbohydrate 6g, fat 20 g, saturated fat 8.4g, fibre 5g, sugar 4g, salt 1.23 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1805650/
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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
- 1½l 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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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 30 mins
FREEZE Soup only
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
- 1½l 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
PER SERVING
274 kcalories, protein 16g, carbohydrate 6g, fat 20 g, saturated fat 8.4g, fibre 5g, sugar 4g, salt 1.23 g
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17 March 2013
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04 April 2013
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