Scallops and sunchokes soup (Jerusalem artichokes)
Scallops and sunchokes soup (Jerusalem artichokes)

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, scallops and sunchokes soup (jerusalem artichokes). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Scallops and sunchokes soup (Jerusalem artichokes) is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Scallops and sunchokes soup (Jerusalem artichokes) is something that I’ve loved my entire life. They’re fine and they look wonderful.

Pour in stock and bring to a boil. Heat butter in a pot over medium heat. Pour in stock and bring to a boil.

To get started with this recipe, we must first prepare a few ingredients. You can have scallops and sunchokes soup (jerusalem artichokes) using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Scallops and sunchokes soup (Jerusalem artichokes):
  1. Prepare 700 grams sunchokes peeled and chopped
  2. Take 1 onion finely chopped
  3. Take knob butter to sautee
  4. Make ready 600 ml chicken stock
  5. Take salt to season to taste if wished
  6. Prepare 75 ml white wine
  7. Prepare 75 ml water
  8. Get 250 grams scallops cleaned and off their shells
  9. Get 1 cup milk

Return soup to pot, add cream and season with salt and pepper. This month's recipe : Jerusalem Artichoke Soup with Sautéed Scallops and Chervil. This is a lovely soft soup with delicate flavours, wonderful to serve as a starter with some really fresh fish for a main course, keeping everything simple and light. The scallops are very tasty in this dish.

Instructions to make Scallops and sunchokes soup (Jerusalem artichokes):
  1. Sautee onion and artichokes in butter covered with lid for 2-4 minutes
  2. Transfer to a pan with chicken stock and season to taste. Let it simmer for about 20 minutes. Or until the sunchokes are tender which can be earlier if they are fresh
  3. Let them cool a bit and blend.
  4. Poach the scallops in the water and wine. Don't over boil them
  5. If you are serving soup immediately add the milk to artichoke puree and the scallops with their boiling liquid
  6. If freezing skip the milk and add it after thawing but don't boil the soup as the scallops will go rubbery.

Add thyme, stock, water, lemon zest and salt. Toss over a medium to high heat so that the artichokes caramelise slightly. Add the Vegetable Stock, thyme, lemon zest and sea salt. This is a really good way to use Jerusalem artichokes without all the fuss of having to peel them first. Many restaurants peel them and then put them into acidulated water to stop them going brown, but this just results in lemon-flavoured artichokes and a horrible, sour purée when they're cooked.

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