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Celery Soup with Maine Diver Scallops and Black Truffles (by Guest Chef Marco Canora)A web-exclusive recipe from Italian Cooking and Living- Ingredients
For the celery stock:
- 1 medium white onion, diced large
- 2 heads of celery, leaves removed, thinly sliced
- 1 large knob celery root, peeled and diced large
- 1 Tbs celery seed
- 1 Tbs olive oil
For the soup:
- 1 large knob celery root, peeled and diced in medium cubes
In a six-quart sauce pot over medium heat, add olive oil and all vegetables. Cook covered over medium heat for 10 minutes. Cover the cooked vegetables with water and simmer for 25 minutes. Strain and set aside.
The celery stock
In a four-quart sauce pot, add celery root and celery stock. Boil over medium heat until celery root is tender, about 25 minutes. In blender, process soup until smooth. Then, push through a fine-mesh strainer. Thin soup with either celery stock, cream, or milk until liquid reaches desired consistency.
For presentation: 1 U-10 diver scallop per person, diced in ¼ -inch cubes 3 golf-ball sized braised black truffles, diced in ¼ -inch cubes 1 golf-ball sized raw black truffle 1 cup pale green celery leaves, from heart of stalk extra virgin olive oil for drizzling
Divide diced scallops and black truffles evenly among serving bowls. Pour eight ounces of hot soup into each bowl. Garnish with celery leaves, thin slices of raw black truffle (using a truffle slicer), and extra virgin olive oil.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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