| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, finely | |
| Chopped | ||
| 2 | oz | Celeriac, diced |
| 1 | Potato, diced | |
| 850 | Vegetable stock | |
| Bay leaf | ||
| 6 | T | 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
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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 338
Calories From Fat: 116
Total Fat: 13.1g
Cholesterol: 81.2mg
Sodium: 130.6mg
Potassium: 795mg
Carbohydrates: 25g
Fiber: 4g
Sugar: 2.2g
Protein: 29.7g