Chilled Celery Soup with Nantucket Bay Scallops

Name: Chilled Celery Soup with Nantucket Bay Scallops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 567 grams Nantucket bay scallops (see Note); 8 celery ribs, thinly sliced, plus 2 tablespoons shredded celery leaves, for garnish; 315 milliliters crème fraîche; 118 milliliters flat-leaf parsley leaves; 2 Tbsps grapeseed oil; 10 servings Salt and freshly ground white pepper; 237 milliliters large shallots, thinly sliced; 6 Tbsps unsalted butter; 946 milliliters water

Chilled Celery Soup with Nantucket Bay Scallops might be just the soup you are searching for. This recipe serves 10. One serving contains 190 calories, 8g of protein, and 16g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. It will be a hit at your Autumn event. If you have nantucket bay scallops, butter, crème fraîche, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a large saucepan, melt the butter over moderate heat.

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Butter

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Sauce Pan

Add the shallots and cook until softened, about 3 minutes.

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Shallot

Add the sliced celery and cook, stirring occasionally, until crisp-tender and still bright green, 4 to 5 minutes.

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Celery

Add the water and bring to a boil. Simmer over moderate heat until tender, about 8 minutes.

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Water

Working in batches, puree the soup with the parsley. Strain the soup into a bowl, pressing on the solids.

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Parsley

Soup

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Bowl

Whisk in the crme frache and refrigerate until chilled. Season the soup with salt and white pepper.

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White Pepper

Salt

Soup

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Whisk

Just before serving, heat 1 tablespoon of the oil in a large skillet until smoking. In a bowl, season the scallops with salt and pepper and toss with the remaining 1 tablespoon of oil.

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Salt And Pepper