Chestnut And Celery Root Soup With Chorizo And Scallops
|Chestnuts||2 , scored|
|Diced celery root||1⁄3 Cup (5.33 tbs), peeled|
|Water||1 1⁄2 Cup (24 tbs)|
|Heavy cream||2 Tablespoon|
|Freshly ground white pepper||To Taste|
|Extra-virgin olive oil||2 Teaspoon (1 Teaspoon More For Brushing)|
|Dry chorizo link||3 Ounce, cut into 1-inch matchsticks|
1. Preheat the oven to 400° Boil the chestnuts in salted water 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.
2. 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. Simmer over moderate heat until the celery root is very tender, about 25 minutes. Transfer the mixture to a blender and puree until silky. Pour the soup into a small saucepan and season with salt and white pepper.
3. Brush the baguette slices with oil and bake until crisp, about 5 minutes. In a small skillet, heat the 1 teaspoon of oil. Add the chorizo and cook over moderate heat until sizzling, about 1 minute.
4. Remove the small white muscle from the side of each scallop. Slice the scallops crosswise 1/8 inch thick. Arrange the slices in 4 shallow bowls and season with salt and pepper. Scatter half the chorizo on top. Bring the soup to a simmer and pour over the scallops. Top with the remaining chorizo and serve with the baguette toasts.