Celeriac Soup with Scallops & Black Pudding | James Martin

James Martin recommends this peppery celeriac soup, topped with luxurious seafood and delicious black pudding for a great opening dinner party dish.

Recipe by

Serves

8 People

Difficulty

Club Summary

James Martin recommends this peppery soup, topped with luxurious seafood and delicious black pudding for a great opening dinner party dish.

Recipe Credit:

Recipe

Celeriac Soup with Scallops & Black Pudding | James Martin

Ingredients

For the Celeriac Soup

For the Accompaniment

  • 100g Black Pudding, crumbled into small pieces
  • 12 Scallops, coral removed, each halved into 2 discs
  • 50g Unsalted Butter
  • Sea Salt and freshly ground Black Pepper

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 minutes, 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 minutes or until celeriac is tender. Remove from the heat and cool for 5 minutes.
  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.

Recipe Notes

  1. The soup can be made ahead of time and warmed through when required. It is also suitable for freezing, so you could double up on the ingredients to prepare some for next time...

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