Step-by-Step Guide to Prepare Speedy Scallops and sunchokes soup (Jerusalem artichokes) - Free Download

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We hope you got insight from reading it, now let's go back to scallops and sunchokes soup (jerusalem artichokes) recipe. You can cook scallops and sunchokes soup (jerusalem artichokes) using 9 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Scallops and sunchokes soup (Jerusalem artichokes):

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

Steps 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..

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.

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