- 2 chestnuts, scored
- 1/3 cup diced peeled celery root
- 1 1/2 cups water
- 2 tablespoons heavy cream
- Freshly ground white pepper
- 4 baguette slices
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 1 dry chorizo link (3 ounces), cut into 1-inch matchsticks
- 8 sea scallops (3/4 pound)
How to make this recipe
- Preheat the oven to 400°. In a small saucepan of boiling salted water, cook the chestnuts until just tender, about 5 minutes. Take 1 chestnut out of the water at a time and while still hot, hold it with a kitchen towel and peel with a paring knife. Crumble the chestnuts.
- In a small saucepan, cover the chestnuts and celery root with the 1 1/2 cups of water and the cream, add a pinch of salt and bring to a boil. Simmer over moderate heat until the celery root is very tender, about 25 minutes. Transfer the mixture to a blender and puree until silky. Pour the soup into a small saucepan and season with salt and white pepper.
- Brush the baguette slices with olive oil and bake until crisp, about 5 minutes. In a small skillet, heat the 1 teaspoon of olive oil. Add the chorizo and cook over moderate heat until sizzling, about 1 minute.
- Remove the small white muscle from the side of each scallop. Slice the scallops crosswise 1/8 inch thick. Arrange the scallop slices on the bottom of 4 shallow bowls and season with salt and pepper. Scatter half of the chorizo on top. Bring the soup to a simmer and pour it over the scallops. Top with the remaining chorizo and serve right away, with the baguette toasts.
The soup can be refrigerated overnight. Reheat gently.
A fruity, moderately oaked wine would be a fine match for this nutty soup. Consider a Chardonnay from Washington's Columbia Valley.