There’s nothing quite like wrapping your hands around a warm bowl of soup as the crispness of autumn settles in. When I first tried celeriac soup with scallops and black pudding at a quaint little bistro, the cozy flavors transported me to a culinary delight that felt special yet comforting. The subtle earthiness of the celeriac pairs beautifully with the delicate sweetness of scallops, while the crispy black pudding adds an unexpected twist that elevates this dish to gourmet status.
What makes this recipe stand out is not just its sophisticated flavor profile, but how effortlessly it comes together. No extensive culinary skills are required, just a few fresh ingredients and a love for homemade food. Perfect for impressing guests or simply treating yourself after a long day, this soup will soon become a staple in your kitchen. Join me as we dive into this delightful recipe that marries comfort and elegance in each spoonful.
Why is Celeriac Soup with Scallops & Black Pudding a Must-Try?
Incredible Flavor Fusion: The velvety celeriac base harmonizes with the sweet scallops, creating a rich and satisfying taste.
Effortless Preparation: With simple steps and minimal fuss, this dish is perfect for home cooks of any skill level.
Unique Twist: Crispy black pudding adds a delightful crunch that elevates this soup to gourmet status.
Perfect for Entertaining: Impress your guests with a dish that looks just as stunning as it tastes!
Comforting Warmth: Ideal for chilly evenings, this soup wraps you in cozy flavors that feel like a warm hug.
Ready for a delicious experience? Enjoy this hearty recipe and transform your next meal!
Celeriac Soup with Scallops Ingredients
For the Soup
• Olive oil – 2 tbsp for sautéing your base ingredients to perfection.
• Celeriac – 1 celeriac, peeled and cut into cubes, brings an earthy foundation to the soup.
• Shallots – 5 shallots, peeled and sliced, add a gentle sweetness to the flavor profile.
• Garlic cloves – 3 cloves, chopped, enhance the aroma and depth of your dish.
• White wine – 150ml to deglaze the pot and add a touch of acidity for balance.
• Chicken stock – 1 ½l to create a rich, flavorful base for the soup.
• Nutmeg – a good pinch to warm the flavors and add a hint of spice.
• Double cream – 125ml for a rich, luxurious finish to the soup.
For the Topping
• Black pudding – 100g, crumbled into small pieces, adding a wonderful crunch and depth of flavor.
• Scallops – 12, coral removed and halved, providing delicate sweetness that melts in your mouth.
• Butter – 50g for that perfect sear on the scallops and an extra layer of flavor.
This Celeriac Soup with Scallops & Black Pudding is not just a dish; it’s an experience waiting to be savored!
How to Make Celeriac Soup with Scallops & Black Pudding
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Sauté the Base: Heat the olive oil in a large pan over medium heat. Add the celeriac, shallots, and garlic, gently frying for a few minutes until they soften but don’t color.
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Deglaze and Simmer: Pour in the white wine, bring to a boil, and reduce the liquid by half. Add the chicken stock and nutmeg, then bring it back to a boil. Lower the heat and simmer for 10-15 minutes, until the celeriac is tender. Cool for 5 minutes before blending.
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Blend the Soup: Transfer the mixture to a food processor and blend until smooth. Return the soup to the pan, stir in the double cream, and season generously with salt and freshly ground pepper. Reheat gently while you prepare the toppings.
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Crisp the Black Pudding: In a large frying pan, fry the black pudding until it’s crisp. Set it aside on a kitchen paper to absorb excess fat. Wipe out the pan to use for the scallops.
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Sear the Scallops: Season the scallops lightly. Heat the frying pan until hot, then add the butter. When it’s foaming, place the scallops in the pan and sear for 1 minute on each side, until just cooked through. Transfer to a warm plate.
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Serve the Soup: Pour the soup into 8 bowls. Top each bowl with 3 scallops and sprinkle generously with crispy black pudding. Enjoy the lovely contrast of flavors and textures!
Optional: Garnish with a drizzle of extra cream for added elegance.
Exact quantities are listed in the recipe card below.
Expert Tips for Celeriac Soup with Scallops & Black Pudding
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Perfect Texture: Blend the celeriac soup until completely smooth for a velvety consistency. Any chunks may disrupt the overall experience and flavor.
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Cooking Scallops: Ensure your frying pan is hot before adding the scallops to achieve that beautiful golden crust while keeping them tender inside.
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Seasoning Wisely: Taste your soup before serving. Adjust salt and pepper to enhance the flavors, especially after adding the rich double cream.
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Crispy Black Pudding: Fry the black pudding until crisp, but be cautious not to burn it. The crunch complements the soup beautifully.
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Wine Choice: Use a dry white wine to keep the flavors balanced. Avoid overly fruity wines that can overpower the dish and mask the celeriac flavor.
By following these tips, your celeriac soup with scallops & black pudding will impress everyone at the table!
Make Ahead Options
These Celeriac Soup with Scallops & Black Pudding are perfect for busy home cooks looking to simplify meal preparation! You can make the soup base up to 3 days in advance; simply sauté the celeriac, shallots, and garlic, then deglaze with white wine, add chicken stock and nutmeg, and blend until smooth. Refrigerate the finished soup in an airtight container. When you’re ready to serve, reheat it over low heat before stirring in the cream. For the toppings, crisp the black pudding and sear the scallops right before serving to maintain their delicious texture. This way, you’ll enjoy all the flavors without any last-minute stress!
What to Serve with Celeriac Soup with Scallops & Black Pudding?
Creating a balanced meal around this luxurious soup is all about complementing its rich flavors and creamy texture.
- Crusty Bread: A warm, crusty loaf is perfect for dipping into the soup, adding a delightful texture contrast.
- Fresh Arugula Salad: A peppery arugula salad with a citrus vinaigrette brings brightness and freshness to the meal, cutting through the richness.
- Roasted Root Vegetables: Caramelized carrots and parsnips roasted with herbs intensify the earthy notes of the celeriac and provide a warm, homey feel.
- Garlic Butter Shrimp: The sweet, buttery taste of garlic shrimp echoes the flavors of the scallops, creating a harmonious seafood experience.
- Cheesy Potato Gratin: This creamy, cheesy dish adds a luxurious side that pairs wonderfully with the silky soup, perfect for warmth and comfort.
Looking to elevate your dinner? Pair with a crisp Sauvignon Blanc that perfectly complements the celeriac and scallop flavors, turning your meal into an unforgettable evening.
Celeriac Soup with Scallops Variations
Feel free to explore your culinary creativity and make this dish your own with these fun twists and substitutions!
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Vegetarian: Swap scallops for sautéed mushrooms, adding a meaty texture without the seafood. The earthy flavor of mushrooms beautifully complements celeriac and adds richness.
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Dairy-Free: Use coconut cream instead of double cream for a luscious finish that brings tropical notes to your soup. The light hint of coconut pairs surprisingly well with scallops.
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Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce when blending for a zesty twist that warms the soul. Just be cautious—start with a little, and adjust to your heat preference.
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Quinoa Boost: Stir in cooked quinoa into the soup as a protein-rich texture enhancer, making each bowl even heartier and more filling.
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Herb Infusion: Add a handful of chopped fresh herbs, such as parsley or dill, just before serving to brighten up the flavors and add a vibrant pop of color.
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Smoky Flavor: Incorporate smoked paprika while blending for a deeper, smoky flavor profile that pairs wonderfully with scallops and adds depth to the overall dish.
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Celeriac Variations: Experiment with other root vegetables like parsnips or turnips for a unique twist on the base flavor. Each brings its own character, making the soup a delightful surprise every time!
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Crispy Topping: Instead of black pudding, try crispy bacon or pancetta for an added crunch and savory depth. The saltiness serves as a great contrast to the creamy soup.
With these variations, your celeriac soup with scallops and black pudding will never get old! Happy cooking!
How to Store and Freeze Celeriac Soup with Scallops & Black Pudding
Fridge: Store the soup in an airtight container for up to 3 days. Be sure to cool it completely before sealing to prevent condensation.
Freezer: Freeze the soup in individual portions for up to 3 months. Use freezer-safe bags or containers and leave a little space for expansion.
Reheating: Thaw in the fridge overnight and reheat over low heat on the stove, stirring gently. When ready, add the freshly seared scallops and crispy black pudding just before serving for the best results.
Storage Tip: Since the soup contains cream, it’s best to add it just before serving if you plan to freeze it. This keeps the texture nice and creamy when reheated.
Celeriac and Scallop Soup Recipe FAQs
How do I choose ripe celeriac for the soup?
Absolutely! When selecting celeriac, look for a firm bulb without dark spots all over. It should feel heavy for its size. The skin should be a light brown color and not too wrinkled, indicating freshness. Choose one that’s relatively heavy and has a smooth surface for the best flavor and texture.
How should I store leftover celeriac soup with scallops?
Very! Store the cooled soup in an airtight container in the fridge for up to 3 days. Be sure to cool it completely before sealing to prevent condensation from watering down the soup. If you have any crispy black pudding left, store it separately so it retains its crunch.
Can I freeze celeriac soup with scallops?
Absolutely! You can freeze the soup in individual portions for up to 3 months using freezer-safe bags or containers. Remember, do not add the cream before freezing—this will ensure your soup maintains a nice texture when reheated. When ready to enjoy, thaw it overnight in the fridge and reheat on low heat.
What’s the best way to reheat the soup?
For optimal results, gently reheat the thawed soup over a low flame on the stove, stirring frequently to maintain its creamy texture. Once warmed, top each bowl with freshly seared scallops and crispy black pudding. This method ensures a delightful contrast of flavors and textures in every bite!
Are there any dietary considerations with this recipe?
Very! This recipe contains scallops and black pudding, so it’s not suitable for those with shellfish allergies or who avoid pork. If you’re looking for alternatives, consider using crispy sautéed mushrooms instead of black pudding for a vegetarian option. Just ensure to adjust the seasoning to keep those rich flavors!
What do I do if my scallops are overcooked?
Oops! If you accidentally overcook your scallops, resulting in a rubbery texture, you can disguise them a bit by slicing them thinly and adding them back into the soup for warmth. The creamy nature of the celeriac soup will help soften the flavor. However, the best bet is to keep a close eye during cooking—scallops should only take a minute on each side. Enjoy your cooking adventure!
Delicious Celeriac Soup with Scallops & Black Pudding Bliss
Ingredients
Equipment
Method
- Heat the olive oil in a large pan over medium heat. Add the celeriac, shallots, and garlic, gently frying for a few minutes until they soften but don't color.
- Pour in the white wine, bring to a boil, and reduce the liquid by half. Add the chicken stock and nutmeg, then bring it back to a boil. Lower the heat and simmer for 10-15 minutes, until the celeriac is tender. Cool for 5 minutes before blending.
- Transfer the mixture to a food processor and blend until smooth. Return the soup to the pan, stir in the double cream, and season generously with salt and freshly ground pepper. Reheat gently while you prepare the toppings.
- In a large frying pan, fry the black pudding until it's crisp. Set it aside on a kitchen paper to absorb excess fat. Wipe out the pan to use for the scallops.
- Season the scallops lightly. Heat the frying pan until hot, then add the butter. When it's foaming, place the scallops in the pan and sear for 1 minute on each side, until just cooked through. Transfer to a warm plate.
- Pour the soup into 8 bowls. Top each bowl with 3 scallops and sprinkle generously with crispy black pudding. Enjoy!