Chestnut and Celery Root Soup with Chorizo and Scallops
Ingredients
- 2 chestnuts, scored
- 1/3 cup diced peeled celery root
- 1 1/2 cups water
- 2 tablespoons heavy cream
- Salt
- Freshly ground white pepper
- 4 baguette slices
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 1 dry chorizo link (3 ounces), cut into 1-inch matchsticks
- 8 sea scallops (3/4 pound)
Instructions
Chestnut and Celery Root Soup with Chorizo and Scallops serves 4 original recipe by Food & Wine.
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