Two-Celery Soup With Quail Eggs, Scallops and Truffle Essence

4 days ago 9

Democracy Dies successful Darkness

For an extravagant touch, you could shave a fewer bladed slices of caller achromatic truffles (when they're successful season) astir the finished dish.

Recipe from cook Dominique Filoni astatine Seasons restaurant.

Ingredients

1/4 cupful grapeseed oil
5 mean shallots, chopped into 1/4-inch slices, oregon 1 tiny sliced Spanish onion
1 lb celeriac (celery root), trimmed, peeled and chopped into 1-inch cubes
Salt
Freshly crushed achromatic pepper
2 stalks celery (not outer stalks), chopped into 2-inch pieces
1/2 cupful adust sherry
2 1/2 cups chickenhearted stock
1/2 cupful dense cream
1/2 instrumentality (4 tablespoons) unsalted butter
4 quail eggs
8 oversea scallops, chopped into 1/4-inch dice
1/2 spoon truffle oil
Salt
Freshly crushed achromatic pepper
2 teaspoons snipped chives
2 teaspoons chopped parsley
2 teaspoons chopped chervil

Nutritional Facts

Per serving (using low-sodium chickenhearted stock)

Calories
502
Fat
40 g
Saturated Fat
17 g
Carbohydrates
20 g
Sodium
452 mg
Cholesterol
158 mg
Protein
11 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Recipe from cook Dominique Filoni astatine Seasons restaurant.

Tested by Michael Taylor.

Published March 12, 2026