Cream of Celery Soup with Seared Scallops

Cream of Celery Soup with Seared Scallops

  • Preparation 40 min
  • Cooking 30 min
  • Servings 4
Featured in RICARDO Magazine WINTER 2015 (p. 72)
  • Sans noix
  • Sans gluten
  • Sans oeufs
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Ingredients

  • Cream of Celery Soup

    • 2 onions, chopped
    • 4 cloves garlic, chopped
    • 2 tbsp (30 ml) olive oil
    • 5 cups (675 g) chopped celery
    • 2 potatoes, peeled and cubed
    • 5 cups (1.25 litres) chicken broth
    • ¼ cup (60 ml) 15% or 35% heavy cream (optional)
    • Salt and pepper
  • Spinach Cream

    • 5 cups (115 g) fresh spinach (or 4 oz frozen spinach, thawed and drained)
    • ½ cup (125 ml) 15% or 35% heavy cream
  • Scallops

    • 12 fresh or frozen and thawed medium-sized scallops, patted dry
    • 2 tbsp (30 ml) olive oil
    • Zest of 1 lemon
    • Fresh chervil leaves

Preparation

  • Cream of Celery Soup

  • Spinach Cream

  • Scallops

Personal Note

To help you with this recipe

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