| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Coxon’s kit, Coxon1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; finely |
|
|
Chopped |
| 2 |
oz |
Celeriac; diced |
| 1 |
|
Potato; diced |
| 850 |
ml |
Vegetable stock |
|
|
Bay leaf |
| 6 |
tb |
Single cream |
| 15 |
g |
Butter |
| 8 |
|
King scallops; sliced |
|
|
Salt and pepper |
|
|
Flat leaf parsley; for decoration |
|
|
Fried julienne of carrot |
|
|
Roasted vegetables |
|
|
Celery leaves |
|
|
Deep fried celery |
INSTRUCTIONS
VEGETABLES
Heat the oil in a large pan and fry off the onion until softened. Add
the celeriac, potato, stock and bay leaf. Season with salt and pepper
and bring to the boil, then simmer for 25 minutes.
Place into a food processor and blend. Transfer to a clean pan, add
the cream and reheat.
Season and fry off the scallops. Heat the vegetables in a pan or 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.
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