Globe Artichoke Soup, Scallops and Truffle

• 1 celery stalk
• 1 leek, white part only
• ½ onion, peeled

In a large, heavy-based saucepan gently sweat the celery, leek, onion, fennel, garlic and thyme with the olive oil, taking care to avoid any colouring. When soft and aromatic, add the stock, followed by the artichoke, potato, bay leaf, chilli flakes, fennel seeds and coriander seeds. Simmer gently until the potatoes are cooked. Purée in a blender until smooth, then pass through a sieve and retu