Recipe courtesy of Casey Riley
Save Recipe Print
Total:
1 hr 30 min
Prep:
35 min
Cook:
55 min
Yield:
about 8 to 10 servings
Level:
Intermediate

Ingredients

Directions

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.

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.

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.

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.

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Baked Potato Wedges

Recipe courtesy of Ina Garten

Potato Latkes

Recipe courtesy of Michele Urvater

Cheesy Potato Casserole

Recipe courtesy of The Neelys

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

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

Recipe courtesy of Casey Riley

Scallop Chowder

Scallop Chowder

Recipe courtesy of The Mooring Seafood Kitchen and Bar

Scallop and Mushroom Chowder

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword