Celery cream soup with scallops and bacon

Name: Celery cream soup with scallops and bacon
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 400 g Celeriac; 2 Shallots; 20 g Butter or margarine; 300 ml Vegetable broth; 300 g Whipped cream; 3 discs Bacon; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Oil; 6 Scallops; 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

400 g Celeriac
2 Shallots
20 g Butter or margarine
300 ml Vegetable broth
300 g Whipped cream
3 discs Bacon
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 TABLESPOON Oil
6 Scallops
7-10 Tbsp Pepper

Directions

1
Peel the celery and cut it into pieces. Peel and finely dice shallots. Melt the fat in a pot. Sauté shallots and celery for 2-3 minutes, add stock and cream. Cover and simmer for 30-35 minutes
2
Fry the bacon in a pan without fat until crisp. Take out, drain on kitchen paper, cut in half. Finely puree the soup, season to taste with salt and nutmeg
3
Wash the mussels and dab dry. Heat the oil in a pan. Fry the mussels for about 4 minutes, turning them over, and season with salt and pepper. Serve the soup in cups, place the scallops in the middle of each cup. Garnish with bacon. Puff pastry tastes good with it