Chowder Of Scallops, Celeriac, And Potato With Caramelized Pear And Roasted, Crushed Chestnuts
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Butter2 medium
Onion (spanish, sliced)1.25 cups
Heavy Cream3 tbsps
Vegetable Oil1 pinch
Nutmeg450 g
Feta CheeseDirections:
1
In a large stockpot, melt the butter over medium heat
2
Add onions and garlic and saute until softened, but not browned
3
Add the wine and continue cooking until volume is reduced by half
4
Add the celery root and potatoes
5
Cover with stock or water by 1-inch
6
Bring to a boil over high heat, reduce heat to a low simmer, and cook until potatoes are very tender
7
Using an immersion blender, puree the vegetables until very smooth
8
Add the cream and return to a simmer
9
Stir constantly; at this point the soup can burn easily
10
Season with salt, white pepper, and lemon juice, to taste
11
Meanwhile, place the diced potato and celery root in a separate large saucepan and cover with cold water
12
Season with salt and bring to a simmer
13
Cook until just tender and then strain and set aside
14
Heat the oil in a large skillet over high heat
15
Add scallops and sear until golden brown on both sides
16
Remove scallops from skillet and set aside
17
Ladle some of the soup base into the skillet to deglaze, scrape the bottom of the pan with a wooden spoon, and then scrape back into the large pot of soup
18
Add the scallops into the soup and keep warm over low heat
19
Meanwhile, in another large skillet, melt the butter over medium heat
20
Add pears and chestnuts and saute until just beginning to brown
21
Season with nutmeg, to taste
22
Set aside
23
Divide the diced, cooked potato and celery root evenly among soup bowls
24
Ladle the soup into the bowls and sprinkle with pears, chestnuts, and cheese
25
Serve with crusty bread or toast