Chestnut Soup with Glazed Chestnuts and Scallops

Peel the onion, carrot, and garlic, and slice them along with the leek.

Melt a knob of butter in a pot, add the onion and garlic. Sauté for 5 minutes, then add the carrot and leek. Continue cooking for another 5 minutes and add the chestnuts. Season with salt and pepper.

Cover with water and cook covered for 25 minutes. Pour the vegetables into a blender with a bit of cooking liquid and the cream. Blend and add cooking liquid until the desired texture is achieved.

Sauté the scallops with the remaining butter. Season with salt and pepper.

To finish, divide the soup into bowls, add the scallops and the crumbled candied chestnuts. Serve immediately.