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Celeriac Soup with Saffron & Scallops


Ingredient list

25 g. butter
1 medium onion, sliced
½ bulb celeriac, peeled and cut into 2 cm. dice
pinch of saffron threads
1 bay leaf
1 litre water, or fish or chicken stock
salt and freshly ground white pepper
4 large scallops, finely sliced
8 Tbsp. whipping cream, optional
1 Tbsp. chopped fresh parsley


Melt the butter in a large pan over medium heat.  Add the onions, and sauté for about 10 minutes, until they are just starting to colour.  Add the celeriac, the saffron, bay leaf, water and salt.  Bring to the boil.  Reduce the heat, and simmer gently for about 30 minutes.

Remove from the heat.  Puree the soup in a blender to a nice smooth consistency, and adjust the seasoning as necessary.  Season the scallop pieces with a little salt and pepper, and place a few of them in the bottom of each warm bowl.  Ladle the soup on top.  The heat of the soup will cook the scallop pieces just perfectly.  Garnish with a swirl of the cream, if using, and a sprinkle of the parsley.  Serve at once.

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