Celeriac soup with scallops
1-2 cloves garlic
1.2 liters vegetable stock
2.5 dl cream
salt and pepper
12 pcs scallops
butter (for frying the scallops)
Chop the onion and garlic coarsely. Cut the celeriac into large cubes. Sauterer onion and garlic in olive oil. Add the celeriac cubes, vegetable stock and cream. Let celeriac cubes boil for about 15-20 minutes (until tender). Blend everything and season with salt and pepper.
Fry the scallops in butter and olive oil in a very hot pan for 1 minute on each side.
Chop the basil and thyme very finely. Add a little olive oil.
Serve the soup with scallops and herb oil.