Recipes — Soups

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

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 8

Ingredients

    •    50g butter
    •    2 tbsps olive oil
    •    150ml white wine
    •    1½ l chicken stock
    •    good pinch nutmeg
    •    125ml double cream
    •    3 garlic cloves, chopped
    •    5 shallots, peeled and sliced
    •    100g black pudding, crumbled into small pieces
    •    1 celeriac (about 1kg), peeled and cut into cubes
    •    12 scallops, coral removed, each halved into 2 discs

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.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/celeriac-soup-scallops-black-pudding

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

For the Broth:

    •   ½ pc  white onion sliced
    •   1 pc leek sliced, washed and drained
    •   1 pc carrot (medium) sliced
    •   ½ pc fennel bulb sliced
    •   2 clove garlic minced
    •   1 tbsp extra virgin olive oil
    •   ¼ tsp saffron
    •   pinch of dried chili flakes
    •   pinch of fennel seed, toasted and crushed
    •   ½ cup dry white wine
    •   ¼ cup canned tomato, seeded and chopped
    •   1 quart fish or vegetable stock (fish preferred)
    •   sea salt to taste
    •   white pepper, ground to taste
    •   1 pc bay leaf
    •   dash of Pernod

For the Scallops:

    •   8 oz scallop meat, thawed, muscle removed
    •   ½ clove garlic, minced
    •   ¼ pc shallot, minced
    •   1 pc lime, juiced
    •   2 rbsp extra virgin olive oil
    •   ½ pc roma tomato, outer part cut in fine dice
    •   white pepper, ground, to taste
    •   sea salt, to taste
    •   1 tsp chervil, chopped coarse

For the Fennel Salad:

    •   1 pc fennel, sliced finely (across grain)
    •   1 tsp carrot, cut in brunoise
    •   1 pc shallot, minced
    •   2 tsp chives, cut fine
    •   1/4 tsp lemon juice
    •   1 tsp extra virgin olive oil
    •   frisee greens
    •   pea tendrils

For Sabayon:

    •   ¼ cup white wine
    •   2 tbsp dry white vermouth
    •   1 tbsp champagne vinegar
    •   ¼ cup orange juice
    •   3 pc green peppercorns
    •   ¼ tsp fennel seed (whole)
    •   1/2 pc bay leaf
    •   ½ pc lime leaf
    •   2 pc egg yolk

Method

For the Broth:

1. Heat a non-reactive sauce pan to moderate
   temperature and sauté onion (or shallot), leek, carrot,
   fennel and garlic in the olive oil until translucent.
2. Add the saffron, dry chili flakes, fennel seed and the
   white wine and reduce the wine by ½ over medium
   heat.
3. Add the chopped tomato and stock, bring to a simmer.
   Add the salt, pepper and bay leaf. Reduce the heat and
   let the broth simmer slowly for 30 minutes.
4. Correct the seasoning then strain the broth, hold warm
   and finally bring back to a simmer for service.
5. Finish the broth with Pernod and vegetable brunoise or
   pearls and a few threads of reserved saffron.

For the Scallops:

1. Pat the scallops dry on paper towel then slice cross-wise
   into ¼” thick medallions. Place in a non-reactive dish.
2. In a bowl whisk together the rest of the ingredients and
   pour over the scallops until they are covered.
3. Cover with plastic wrap and place in refrigerator for at
   least two hours (four optimum).
4. Sprinkle chervil over just before serving.

For the Salad:

1. Place all vegetables in a mixing bowl, toss with lemon
   juice and olive oil. Season to taste.
2. Reserve. Add frisee greens and pea tendrils just before
   service.

For the Soup:

1. Heat the broth.
2. Place the fennel salad in the center of a warm soup
   plate.
3. Drain scallops and place the scallops over the fennel
   salad.
4. Drizzle a spoonful of the sabayon over the scallops.
   Garnish with a chervil sprig.
5. Serve immediately and pour the hot broth into the soup
   plate surrounding the scallop presentation. Enjoy.

This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/atlantic-scallops-and-marinated-fennel-with-saffro/