Celeriac soup with scallops & black pudding

Celeriac soup with scallops & black pudding

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(11 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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  • 2 tbsp olive oil
    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



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

  • 5 shallots, peeled and sliced



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

  • 3 garlic cloves, chopped
  • 150ml white wine
  • 1½ l chicken stock
  • good pinch nutmeg



    One of the most useful of spices for both sweet and savoury

  • 125ml double cream
  • 100g black pudding, crumbled into small pieces
  • 12 scallops, coral removed, each halved into 2 discs


    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 is a dairy product made from separating whole milk or cream into fat and…


  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, questions and tips

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30th Nov, 2019
A lovely rich, silky smooth, warming soup. Perfect on a cold wet and windy November night with the scallops bringing memories of summer.
Brian 44
6th Jul, 2018
This was really nice, trying to stay healthy so didn't use butter or cream, tried using milk thickened with cornflour instead which seemed to work quite well. Everything else tasted great added some mushroom on top as well.
2nd Apr, 2018
This was nice, but it's always hard to quantify a 'good pinch' I think I should have put a bigger pinch in as it needed more nutmeg. It also made loads. I served 7 and we still have enough over for several meals.
30th May, 2017
I use bacon instead of black pudding and if the scallops come with coral I serve with the coral too. Lovely.
27th Jan, 2016
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.
24th Jan, 2016
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
23rd Jan, 2016
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.
28th Aug, 2015
Perfect for lunch . definitely will be cooking again and will try something new in this. www.helpdohomework.com
DJEvo's picture
26th Dec, 2014
Really nice soup, easy to make and was good prepared the day before we ate it.
15th Feb, 2014
Really nice although my guests wondered if the scallops were needed as the soup is wonderful without with just the black pudding


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