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1
In a large stockpot, melt the butter over medium heat.
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2
Add onions and garlic and saute until softened, but not browned.
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3
Add the wine and continue cooking until volume is reduced by half.
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4
Add the celery root and potatoes.
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5
Cover with stock or water by 1-inch.
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6
Bring to a boil over high heat, reduce heat to a low simmer, and cook until potatoes are very tender.
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7
Using an immersion blender, puree the vegetables until very smooth.
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8
Add the cream and return to a simmer.
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9
Stir constantly; at this point the soup can burn easily.
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10
Season with salt, white pepper, and lemon juice, to taste.
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11
Meanwhile, place the diced potato and celery root in a separate large saucepan and cover with cold water.
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12
Season with salt and bring to a simmer.
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13
Cook until just tender and then strain and set aside.
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14
Heat the oil in a large skillet over high heat.
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15
Add scallops and sear until golden brown on both sides.
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16
Remove scallops from skillet and set aside.
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17
Ladle some of the soup base into the skillet to deglaze, scrape the bottom of the pan with a wooden spoon, and then scrape back into the large pot of soup.
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18
Add the scallops into the soup and keep warm over low heat.
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19
Meanwhile, in another large skillet, melt the butter over medium heat.
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20
Add pears and chestnuts and saute until just beginning to brown.
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21
Season with nutmeg, to taste.
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22
Set aside.
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23
Divide the diced, cooked potato and celery root evenly among soup bowls.
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24
Ladle the soup into the bowls and sprinkle with pears, chestnuts, and cheese.
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25
Serve with crusty bread or toast.
