Chowder of Scallops, Celeriac, and Potato with Caramelized Pear and Roasted, Crushed Chestnuts Recipe

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Chowder of Scallops, Celeriac, and Potato with Caramelized Pear and Roasted, Crushed Chestnuts
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Ingredients
20
Count
Nutrition
1038
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. In a large stockpot, melt the butter over medium heat. Add onions and garlic and saute until softened, but not browned. Add the wine and continue cooking until volume is reduced by half. Add the celery root and potatoes. Cover with stock or water by 1-inch. Bring to a boil over high heat, reduce heat to a low simmer, and cook until potatoes are very tender. Using an immersion blender, puree the vegetables until very smooth. Add the cream and return to a simmer. Stir constantly; at this point the soup can burn easily. Season with salt, white pepper, and lemon juice, to taste.
  2. Meanwhile, place the diced potato and celery root in a separate large saucepan and cover with cold water. Season with salt and bring to a simmer. Cook until just tender and then strain and set aside.
  3. Heat the oil in a large skillet over high heat. Add scallops and sear until golden brown on both sides. Remove scallops from skillet and set aside. 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. Add the scallops into the soup and keep warm over low heat.
  4. Meanwhile, in another large skillet, melt the butter over medium heat. Add pears and chestnuts and saute until just beginning to brown. Season with nutmeg, to taste. Set aside.
  5. Divide the diced, cooked potato and celery root evenly among soup bowls. Ladle the soup into the bowls and sprinkle with pears, chestnuts, and cheese. Serve with crusty bread or toast.
  6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1038.16 Kcal (4347 kJ)
Calories from fat 354.54 Kcal
% Daily Value*
Total Fat 39.39g 61%
Cholesterol 104.71mg 35%
Sodium 2434.25mg 101%
Potassium 1656.25mg 35%
Total Carbs 152.62g 51%
Sugars 8.93g 36%
Dietary Fiber 12.22g 49%
Protein 22.09g 44%
Vitamin C 63.3mg 105%
Vitamin A 0.1mg 4%
Iron 4mg 22%
Calcium 393mg 39%
Amount Per 100 g
Calories 269.33 Kcal (1128 kJ)
Calories from fat 91.98 Kcal
% Daily Value*
Total Fat 10.22g 61%
Cholesterol 27.16mg 35%
Sodium 631.5mg 101%
Potassium 429.67mg 35%
Total Carbs 39.59g 51%
Sugars 2.32g 36%
Dietary Fiber 3.17g 49%
Protein 5.73g 44%
Vitamin C 16.4mg 105%
Iron 1mg 22%
Calcium 101.9mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.2
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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