Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, scallops and sunchokes soup (jerusalem artichokes). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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. Turns out jerusalem artichokes are neither artichokes, nor are they from Jerusalem.
Scallops and sunchokes soup (Jerusalem artichokes) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Scallops and sunchokes soup (Jerusalem artichokes) is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook scallops and sunchokes soup (jerusalem artichokes) using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Scallops and sunchokes soup (Jerusalem artichokes):
- Take 700 grams sunchokes peeled and chopped
- Make ready 1 onion finely chopped
- Make ready knob butter to sautee
- Get 600 ml chicken stock
- Make ready salt to season to taste if wished
- Prepare 75 ml white wine
- Get 75 ml water
- Make ready 250 grams scallops cleaned and off their shells
- Get 1 cup milk
Sauté the shallots and Jerusalem artichokes in a pot in the safflower oil. Puree the soup in a blender until smooth and season to. Heat olive oil in a nonstick skillet over high heat. Turn over and then slide skillet off the heat, leaving scallops in the pan.
Instructions to make Scallops and sunchokes soup (Jerusalem artichokes):
- Sautee onion and artichokes in butter covered with lid for 2-4 minutes
- 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
- Let them cool a bit and blend.
- Poach the scallops in the water and wine. Don't over boil them
- If you are serving soup immediately add the milk to artichoke puree and the scallops with their boiling liquid
- If freezing skip the milk and add it after thawing but don't boil the soup as the scallops will go rubbery.
Despite their name, Jerusalem artichokes, also known as sunchokes, have no connection to Jerusalem or to artichokes. These oddly-shaped tubers have a slight resemblance to fresh ginger and are actually a relative of sunflowers. 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.
So that is going to wrap this up with this special food scallops and sunchokes soup (jerusalem artichokes) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
