Parsnips are great in winter soups, with extra body and richness coming from the chestnuts. Make it ahead for a Christmas starter - just fry the scallops at the last minute!
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).