Easy Way to Make Perfect Scallops and sunchokes soup (Jerusalem artichokes)

Scallops and sunchokes soup (Jerusalem artichokes) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Jerusalem artichokes, also known as sunchokes, can be All Reviews for Roasted Jerusalem Artichokes (or Sunchokes). I love sunchokes but most recipes call for it peeled and in a creamy soup, so it's nice to have a quick recipe that's a healthier option.

Here is the best “Scallops and sunchokes soup (Jerusalem artichokes)" recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Scallops and sunchokes soup (Jerusalem artichokes)

1. You need 700 grams of sunchokes peeled and chopped.
2. Make ready 1 of onion finely chopped.
3. Prepare knob of butter to sautee.
4. Take 600 ml of chicken stock.
5. Take of salt to season to taste if wished.
6. Make ready 75 ml of white wine.
7. Make ready 75 ml of water.
8. Take 250 grams of scallops cleaned and off their shells.
9. Take 1 cup of milk.

Everywhere in Paris, soup garnishes are arranged on the soup plate and the liquid is poured over at the table.It's an easy, elegant way to serve this soup, inspired by the hearty food at Semilla.Sauté the shallots and Jerusalem artichokes in a pot in the safflower oil.Puree the soup in a blender until smooth and season to.

Scallops and sunchokes soup (Jerusalem artichokes) step by step

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..

Jerusalem artichoke, sunchoke, Canada or French potato, topinambour, topinambur.One theory holds Jerusalem is a corruption of Jerusalem artichokes may be eaten raw or cooked.Before eating or cooking, scrub the tubers thoroughly with a vegetable brush.

Jerusalem artichoke, also known as sunchoke, is a delicately flavored root vegetable of the sunflower family.The tuber is an excellent Jerusalem artichoke is a bumpy, fleshy, root vegetable of sunflower family plants.Its underground nutty, flavorful, starch-rich root.The humble and less known Jerusalem Artichoke or Sunchoke is an awesome ingredient in the kitchen.I will demonstrate how great it is in a soup to warm up.