Chestnut cream soup with scallops

Name: Chestnut cream soup with scallops
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Celeriac; 2 TABLESPOONS Butter; 200 g Chestnuts (vacuum packed); 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS white port; 800 ml Chicken stock (glass); 0?$? Aniseed; 100 g Whipped cream; 4 scallops ready to cook; 1-2 TABLESPOONS Olive oil; 2 TABLESPOONS Gin; 7-10 Tbsp Cayenne pepper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Celeriac
2 TABLESPOONS Butter
200 g Chestnuts (vacuum packed)
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
2 TABLESPOONS white port
800 ml Chicken stock (glass)
0?$? Aniseed
100 g Whipped cream
4 scallops ready to cook
1-2 TABLESPOONS Olive oil
2 TABLESPOONS Gin
7-10 Tbsp Cayenne pepper

Directions

1
Clean, peel, wash and chop the celery. Heat butter. Sauté the celery and chestnuts in it. Season with salt and pepper. Sprinkle with 1 tsp. sugar, caramelise slightly. Deglaze with wine.
2
Add stock and aniseed. Bring to the boil and simmer for about 25 minutes until the chestnuts are soft.
3
Puree the soup with a hand blender and pour on the cream. Bring to the boil and pass through a sieve into a pot.
4
Rinse mussels cold and dab dry. Heat the oil in a pan. Fry the mussels for 2-3 minutes, turning them once - they should still be slightly shiny in the middle. Season with salt and pepper.
5
Bring the soup to the boil again. Season to taste with gin, salt and cayenne pepper. Serve with the mussels. Garnish with marjoram as desired.