Celeriac soup with scallops & black pudding

Celeriac soup with scallops & black pudding

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(2 ratings)

Prep: 30 mins Cook: 30 mins

More effort

Serves 8
For a show-stopping dinner party, James Martin recommends this peppery soup, topped with luxurious seafood

Nutrition and extra info

  • Freeze soup only

Nutrition: per serving

  • kcal274
  • fat20g
  • saturates8.4g
  • carbs6g
  • sugars4g
  • fibre5g
  • protein16g
  • salt1.23g
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Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 celeriac (about 1kg/2lb 4oz), peeled and cut into cubes

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 5 shallot, peeled and sliced

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 garlic clove, chopped
  • 150ml white wine
  • 1½ l chicken stock
  • good pinch nutmeg
  • 125ml double cream
  • 100g black pudding, crumbled into small pieces
  • 12 scallop, coral removed, each halved into 2 discs

    Scallop

    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments (8)

eleanorann's picture

This was quite a tasty soup, but in my opinion the scallops are totally unecessary, as they bring nothing, taste-wise, to the party. The black pudding alone is delicious, and definitely garnish enough.

LexiYuill's picture

I made this for Burns Night starter. Really easy to make, I made the soup the day before.
Everyone loved it and all have asked for the recipe. All the ingredients complimented each other.... I will definitely be making this again.

brianmellor's picture

I have been making this for a couple of years now. I have always had positive comments, i was unsure of the scallops at first, I should not of worried it works.

Valley44's picture

Really nice soup, easy to make and was good prepared the day before we ate it.

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
5

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
5

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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