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Celeriac, Saffron And Scallop Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Tessa’s, Seasonal, Kitchen 1 servings

INGREDIENTS

450 g Prepared celeriac; peeled and cubed
30 g Unsalted butter
1 sm Clov garlic; crushed
2 Shallots; chopped
A pinch saffron stems
450 ml Water or vegetable stock
Salt and pepper
300 ml Double cream
4 King scallops; corals removed

INSTRUCTIONS

Prepare all the vegetables. Heat the butter in a large pan and sweat
the vegetables and saffron to coat them and soften. Add the water or
stock and bring to the boil. Simmer gently until cooked.
Liquidise until smooth and pass through a sieve into a clean pan. Add
the cream bring back to the boil, simmering to caramelise the cream
and round off the flavours. Taste and adjust the seasoning if
necessary.
Thinly slice each scallop across into 5 or 6 medallions. Put into 4
cups and pour on the hot soup. This will be sufficient to cook the
scallops. Finish with a swirl of cream and for a luxury touch a
dollop of sevruga caviar!
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