Chestnut and Celery Root Soup with Chorizo and Scallops

1. 1

   Preheat the oven to 400.

2. 2

   In a small saucepan of boiling salted water, cook the chestnuts until just tender, about 5 minutes.

3. 3

   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.

4. 4

   Crumble the chestnuts.

5. 5

   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.

6. 6

   Simmer over moderate heat until the celery root is very tender, about 25 minutes.

7. 7

   Transfer the mixture to a blender and puree until silky.

8. 8

   Pour the soup into a small saucepan and season with salt and white pepper.

9. 9

   Brush the baguette slices with olive oil and bake until crisp, about 5 minutes.

10. 10

    In a small skillet, heat the 1 teaspoon of olive oil.

11. 11

    Add the chorizo and cook over moderate heat until sizzling, about 1 minute.

12. 12

    Remove the small white muscle from the side of each scallop.

13. 13

    Slice the scallops crosswise 1/8 inch thick.

14. 14

    Arrange the scallop slices on the bottom of 4 shallow bowls and season with salt and pepper.

15. 15

    Scatter half of the chorizo on top.

16. 16

    Bring the soup to a simmer and pour it over the scallops.

17. 17

    Top with the remaining chorizo and serve right away, with the baguette toasts.

* Per serving · 4 servings · Values may vary.