Chestnut-Chicory Creamy Soup (optional with pan-fried scallops)

Preparation

• 1
  For the soup, cut the chestnuts into coarse pieces, cut the chicory into fine rings, and set both aside separately.
• 2
  Then caramelize the sugar in a wide pot, add the butter and foam it up.
• 3
  First, sauté the chestnuts in it; as soon as they start to shine, add the chicory and let it fry lightly. Stir little and lightly salt.
• 4
  Then deglaze with white port wine and reduce almost completely, then fill with vegetable stock and let it simmer gently on the stove. After the soup has reduced by 1/3, add the cream and bring to a boil, set aside and let it steep.
• 5
  Afterwards, blend the stock with an immersion blender into a creamy, not too thick soup, then pass through a fine sieve, and season again with salt, freshly ground white pepper, and a splash of white port wine.
• 6
  For the garnish, cut the chestnuts and chicory into fine strips. Again, caramelize sugar and add butter, then fry both in it until hot and toss.
• 7
  Deglaze with white port wine and reduce, and season with salt and freshly ground white pepper.
• 8
  Fry the scallops in a coated pan in a little oil for about 1-2 minutes on both sides and salt.
• 9
  Place the soup garnish in the plate. Optionally, place the fried scallop on the bed of vegetables. Foam up the hot soup again with an immersion blender and pour into the soup plate.