Name: Celeriac Soup with Scallops & Black Pudding Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: 1 large celeriac, peeled and chopped; 2 onions, chopped; 3 cloves of garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; 4 scallops; 4 slices of black pudding; 2 tablespoons olive oil; Salt and pepper, to taste; Fresh parsley, for garnish

How To Make Celeriac Soup with Scallops & Black Pudding

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Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

1 large celeriac, peeled and chopped
2 onions, chopped
3 cloves of garlic, minced
4 cups vegetable broth
1 cup heavy cream
4 scallops
4 slices of black pudding
2 tablespoons olive oil
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
Add celeriac and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until celeriac is tender.
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
Return the soup to the pot and stir in the heavy cream. Season with salt and pepper.
In a separate pan, heat a tablespoon of olive oil over high heat. Season scallops with salt and pepper, then sear for 2 minutes on each side until golden brown. Set aside.
In the same pan, cook the black pudding slices for 2-3 minutes until crispy.
Ladle the soup into bowls. Top each bowl with a seared scallop and a slice of crispy black pudding.
Garnish with fresh parsley and serve hot.