Chestnut and Celery Root Soup with Chorizo and Scallops


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


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