Celeriac Soup with Seared Scallops and Black Pudding
An elegant two-course dish disguised as soup, this restaurant-quality starter combines velvety celeriac puree with luxurious seafood and offal. Roasted celeriac forms a silky, nutmeg-scented base enriched with double cream and chicken stock, while pan-seared scallops provide briny sweetness and tender bite. Crispy black pudding adds umami depth and textural contrast. The interplay of earthy root vegetable, delicate shellfish, and iron-rich offal creates sophisticated complexity on a single spoon. This is comfort food enhanced through technique and ingredient choice, perfect for dinner parties or special occasions when you want to impress without fussy presentation. The version distinguishes itself by treating each component with respect—scallops seared just through, black pudding crisped for contrast, soup silky but not heavy. Serves 8 as a starter or 4 as a substantial main.
Ingredients
- 2 tbsp olive oil
- 1 celeriac, about 1kg (2lb 4oz), peeled and cut into cubesparsnip1:1root vegetable
sweeter earthiness, less mineral note; texture similar
- 5 shallots, peeled and sliced
- 3 garlic cloves, chopped
- 10 tbsp white wine
- 6 ½ cups chicken stock
- nutmeg, good pinch
- 8 ½ tbsp heavy cream
- 3 ½ oz black pudding, crumbled into small piecesdiced smoked bacon75gpork
adds smokiness instead of iron depth; crispness remains similar
- 12 scallops, coral removed, each halved into 2 discsking prawns12 largeshellfishshellfish-free
similar cooking time and delicate sweetness, slightly less umami
- 3 ½ tbsp butter
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Heat olive oil in a large pan over medium heat and add celeriac, shallots, and garlic. Gently fry until soft without browning.
- 2
Add white wine, bring to a boil, and reduce the liquid by half.
- 3
Add chicken stock and nutmeg, bring to a boil again, then reduce heat and simmer until celeriac is tender.
- 4
Remove from heat and cool for 5 minutes.
- 5
Transfer soup to a food processor and blend until smooth.
- 6
Pour soup back into the pan, add cream, and season generously with salt and pepper. Reheat gently.
- 7
In a large frying pan, fry black pudding until crisp. Set aside on kitchen paper.
- 8
Wipe out the pan. Season scallops, heat the pan until hot, add butter, and when foaming add scallops.
- 9
Sear scallops for 1 minute on each side until just cooked through.
- 10
Pour soup into bowls, top each with 3 scallops, and sprinkle with black pudding.
Tips
Sear scallops in foaming butter over high heat for exactly 1 minute per side to achieve a golden crust while keeping the centre tender and barely opaque. Overcooking ruins their delicate texture instantly.
Cool the soup 5 minutes before blending to prevent scalding and to let residual heat finish cooking the celeriac, ensuring creamy texture without overworking.
Crisp black pudding in a separate pan without oil first; its own fat renders out, creating superior crispness and preventing greasy pooling in the soup.
Good to Know
Soup without garnish keeps refrigerated up to 3 days. Scallops and black pudding must be cooked fresh. Reheat soup gently; do not boil.
Prepare and blend soup 1 day ahead. Fry black pudding morning-of. Sear scallops only to order.
Spoon into warmed bowls. Serve as first course at dinner, or as main course with crusty bread and green salad.
Common Mistakes
Do not skip the 5-minute cooling step before blending to avoid steam splattering and uneven texture.
Do not overcrowd the scallop pan; sear in batches if needed to avoid steaming instead of searing.
Do not add cream to boiling soup; whisk in gently off heat and reheat slowly to prevent curdling.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
adds smokiness instead of iron depth; crispness remains similar
sweeter earthiness, less mineral note; texture similar
similar cooking time and delicate sweetness, slightly less umami
Full guide →FAQ
Can I make this soup ahead for a dinner party?
Yes. Prepare the pureed soup up to 1 day in advance and store it covered in the fridge. Reheat gently without boiling. Cook black pudding and scallops fresh just before serving to preserve their texture and temperature contrast.
What if I don't have a food processor?
Use an immersion blender directly in the pan after cooling the soup slightly. Work in batches if needed. A potato ricer or fine sieve will produce a rougher texture but remains edible; push the softened celeriac through gradually.
Can I freeze this soup?
Freeze the pureed soup without cream for up to 2 months. Thaw overnight in the fridge and reheat gently, then whisk in fresh cream before serving. Do not freeze scallops or black pudding as texture and moisture content degrade significantly.