Cream of Celery Soup with Seared Scallops

Name: Cream of Celery Soup with Seared Scallops
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 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; 5 cups (115 g) fresh spinach (or 4 oz frozen spinach, thawed and drained); ½ cup (125 ml) 15% or 35% heavy cream; 12 fresh or frozen and thawed medium-sized scallops, patted dry; 2 tbsp (30 ml) olive oil; Zest of 1 lemon; Fresh chervil leaves

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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
- In a pot over medium heat, soften the onions and garlic in the oil. Add the celery and cook for 2 minutes. Add the broth and potatoes. Bring to a boil.
- Cover and simmer for about 20 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Strain. Return to the pot. Season with salt and pepper and add the cream, if using. Keep warm.
Spinach Cream
- In a small saucepan, bring the spinach and cream to a boil.
- Transfer into a blender and purée until smooth. Return to the small saucepan. Season with salt and pepper. Keep warm.
Scallops
- In a non-stick skillet over high heat, sear the scallops in the oil until golden brown on one side. If desired, turn the scallops and continue cooking until the desired doneness. Season with salt and pepper.
- Pour the cream of celery soup into bowls. Garnish with a drizzle of the spinach cream. Top each soup with 3 scallops. Sprinkle with lemon zest. Garnish with chervil leaves.

Personal Note

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Cream of Celery Soup with Seared Scallops

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