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Roast celeriac soup with scallop

epicure 17 July 2013
Type of Meal

Fill up your tummy with this hearty and creamy broth. It’s easy to execute and oh-so-satisfying.

Serves 2 Prep time 5 minutes
Cook time 25 minutes

1 tbsp olive oil
40g white onions, sliced
10g garlic, minced
300g celeriac (clean, peel and cut to bite size)
10g fine sugar
pinch salt and pepper
4 tbsp white wine
8 cups chicken stock

1 cup double cream
10g chopped chives
6 seared scallops

  • Heat up a non-stick pan with oil, fry the white onions and garlic till fragrant. Add in the rest of the ingredients except the wine and chicken stock and fry for 2 to 3 minutes.
  • Then, deglaze with the white wine and add in the chicken stock. Finally, simmer the soup for 10 to 15 min or until the celeriac is softened and almost dry.
  • Puree the soup and do add in some chicken stock to make it smoother.
  • Garnish and serve.

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