-
1
Preheat the oven to 400.
-
2
In a small saucepan of boiling salted water, cook the chestnuts until just tender, about 5 minutes.
-
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
Crumble the chestnuts.
-
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
Simmer over moderate heat until the celery root is very tender, about 25 minutes.
-
7
Transfer the mixture to a blender and puree until silky.
-
8
Pour the soup into a small saucepan and season with salt and white pepper.
-
9
Brush the baguette slices with olive oil and bake until crisp, about 5 minutes.
-
10
In a small skillet, heat the 1 teaspoon of olive oil.
-
11
Add the chorizo and cook over moderate heat until sizzling, about 1 minute.
-
12
Remove the small white muscle from the side of each scallop.
-
13
Slice the scallops crosswise 1/8 inch thick.
-
14
Arrange the scallop slices on the bottom of 4 shallow bowls and season with salt and pepper.
-
15
Scatter half of the chorizo on top.
-
16
Bring the soup to a simmer and pour it over the scallops.
-
17
Top with the remaining chorizo and serve right away, with the baguette toasts.
