Chestnut and Celery Root Soup with Chorizo and Scallops

• 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)

1. Preheat the oven to 400.
2. In a small saucepan of boiling salted water, cook the chestnuts until just tender, about 5 minutes.
3. 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.
4. Crumble the chestnuts.
5. 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.
6. Simmer over moderate heat until the celery root is very tender, about 25 minutes.
7. Transfer the mixture to a blender and puree until silky.
8. Pour the soup into a small saucepan and season with salt and white pepper.
9. Brush the baguette slices with olive oil and bake until crisp, about 5 minutes.
10. In a small skillet, heat the 1 teaspoon of olive oil.
11. Add the chorizo and cook over moderate heat until sizzling, about 1 minute.
12. Remove the small white muscle from the side of each scallop.
13. Slice the scallops crosswise 1/8 inch thick.
14. Arrange the scallop slices on the bottom of 4 shallow bowls and season with salt and pepper.
15. Scatter half of the chorizo on top.
16. Bring the soup to a simmer and pour it over the scallops.
17. Top with the remaining chorizo and serve right away, with the baguette toasts.

chestnuts, celery root, water, heavy cream, salt, freshly ground white pepper, baguette slices, extravirgin olive oil, chorizo

Taken from www.foodandwine.com/recipes/chestnut-and-celery-root-soup-with-chorizo-and-scallops (may not work)