Ingredients

• 100g/3½oz unsalted butter
• 600g/1lb 5oz parsnips
• chopped
• 1 small leek
• trimmed and chopped
• 150ml/5fl oz white wine
• 200g/7oz cooked chestnuts (sold vacuum-packed)
• 1.5 litre/2 pints vegetable stock (preferably homemade)
• salt and freshly ground black pepper
• 8 scallops

Directions

• Melt half of the butter in a large heavy-based saucepan over a gentle heat but do not allow it to colour. Add the parsnips and leek and let them fry gently for about 4-5 minutes
• or until the parsnip is soft.
• Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste.
• Add the stock to the saucepan and bring to the boil
• then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor
• allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside.
• Heat a large frying pan and add the butter. Once melted
• add the scallops and cook on each side for 1-2 minutes.
• Divide the seared scallops among four shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top.