Cream of Celery Soup with Seared Scallops

  • Preparation 40 MIN
    Cooking 30 MIN
  • Servings 4


Cream of Celery Soup

Spinach Cream



Cream of Celery Soup

  1. In a pot over medium heat, soften the onions and garlic in the oil. Add the celery and cook for 2 minutes. Add the broth and potatoes. Bring to a boil.
  2. Cover and simmer for about 20 minutes or until the vegetables are tender.
  3. In a blender, purée the soup until smooth. Strain. Return to the pot. Season with salt and pepper and add the cream, if using. Keep warm.

Spinach Cream

  1. In a small saucepan, bring the spinach and cream to a boil.
  2. Transfer into a blender and purée until smooth. Return to the small saucepan. Season with salt and pepper. Keep warm.


  1. In a non-stick skillet over high heat, sear the scallops in the oil until golden brown on one side. If desired, turn the scallops and continue cooking until the desired doneness. Season with salt and pepper.
  2. Pour the cream of celery soup into bowls. Garnish with a drizzle of the spinach cream. Top each soup with 3 scallops. Sprinkle with lemon zest. Garnish with chervil leaves.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Using store-bought broth with 30% less sodium and 15% cream

Content % Daily Value
Calories 375  
Total Fat 22 g  
Saturated Fat 6 g  
Sodium (salt) 1065 mg  
Carbohydrates 33 g  
Fibre 6 g  
Protein 14 g