Cream of Celery Soup with Seared Scallops | RICARDO

Ingredients

• 2 onions, chopped
• 4 cloves garlic, chopped
• 2 tbsp (30 ml) olive oil
• 5 cups (675 g) chopped celery
• 2 potatoes, peeled and cubed
• 5 cups (1.25 litres) chicken broth
• ¼ cup (60 ml) 15% or 35% heavy cream (optional)
• Salt and pepper
• 5 cups (115 g) fresh spinach (or 4 oz frozen spinach, thawed and drained)
• ½ cup (125 ml) 15% or 35% heavy cream
• 12 fresh or frozen and thawed medium-sized scallops, patted dry
• Zest of 1 lemon
• Fresh chervil leaves