Chestnut and Celery Root Soup with Chorizo and Scallops Recipe


  • 1 dry chorizo link (3 ounces), cut into 1-inch matchsticks
  • 8 sea scallops (¾ pound)
  • 1 teaspoon extra-virgin olive oil, plus more for brushing
  • 4 baguette slices
  • Freshly ground white pepper
  • Salt
  • 2 tablespoons heavy cream
  • + 3 more ingredients
    • 1 ½ cups water
    • 1/3 cup diced peeled celery root
    • 2 chestnuts, scored

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, cov...

View full recipe at SpringPad


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