Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 x Onion, finely Minced
- 2 ounce Celeriac, diced
- 1 x Potato, diced
- 850 ml Vegetable stock Bay leaf
- 6 Tbsp. Single cream
- 15 gm Butter
- 8 x King scallops, sliced Salt and pepper Flat leaf parsley, for decoration Fried julienne of carrot Roasted vegetables Celery leaves Deep fried celery
Direcciones
- Heat the oil in a large pan and fry off the onion till softened. Add in the celeriac, potato, stock and bay leaf. Season with salt and pepper and bring to the boil, then simmer for 25 min.
- Place into a food processor and blend. Transfer to a clean pan, add in the cream and reheat.
- Season and fry off the scallops. Heat the vegetables in a pan or possibly the oven.
- To serve, pour the soup into a bowl, stack the vegetables and the scallops in the centre of the plate. Finish with parsley, cream whirls and fried carrots.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 130 | 57% |
| Total Fat 14.69g | 18% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 143mg | 6% |
| Potassium 462mg | 13% |
| Total Carbs 12.65g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.59g | 1% |
| Protein 11.97g | 19% |
