Chestnut and Celery Root Soup with Chorizo and Scallops

Ingredients

• 0.3333 cup(s) diced peeled celery root
• 1.5 cup(s) water
• 2 tablespoon(s) heavy cream
• Freshly ground white pepper
• 4 baguette slices
• 1 teaspoon(s) extra-virgin olive oil
• 8 sea scallops
• + 3 more ingredients
• • Salt
  • 2 chestnuts
  • 1 dry chorizo link atchsticks

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, cove...

View full recipe at Food & Wine