Celeriac soup with scallops black pudding
Ingredients
- 2 tbsp olive oil
- 1 celeriac (about 1kg/2lb 4oz), peeled and cut into cubes
- 5 shallots peeled and sliced
- 3 garlic cloves chopped
- 150ml white wine
- 1 ½l chicken stock
- good pinch nutmeg
- 125ml double cream
- 100g black pudding crumbled into small pieces
- 12 scallops coral removed, each halved into 2 discs
- 50g butter
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