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

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, scallops and sunchokes soup (jerusalem artichokes). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Scallops and sunchokes soup (Jerusalem artichokes) is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Scallops and sunchokes soup (Jerusalem artichokes) is something that I’ve loved my entire life. They are fine and they look fantastic.

Turns out jerusalem artichokes are neither artichokes, nor are they from Jerusalem. They're tubers, native of North America, and the plant is related to and resembles sunflowers. (In fact, these days they are often called "sunchokes".) "Jerusalem" is thought to have evolved from the Italian name for the. Jerusalem artichokes, also known as sunchokes, can be roasted with a coating of olive oil for a tasty snack.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Prepare 1 onion finely chopped
  3. Take knob butter to sautee
  4. Get 600 ml chicken stock
  5. Get salt to season to taste if wished
  6. Make ready 75 ml white wine
  7. Make ready 75 ml water
  8. Prepare 250 grams scallops cleaned and off their shells
  9. Prepare 1 cup milk

The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, or earth apple, is a species of sunflower native to central North America. The name Jerusalem artichoke is a misnomer: the plant is not related to the artichoke, though the sunchoke's flavor may be reminiscent of the artichoke. Pour the Jerusalem artichoke soup in warmed bowls and place the scallops on top. Creamy Jerusalem Artichoke Soup with Scallops.

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.

Jerusalem artichoke, also known as sunchoke, is a delicately flavored root vegetable of the sunflower family. Jerusalem artichoke is a bumpy, fleshy, root vegetable of sunflower family plants. Its underground nutty, flavorful, starch-rich root is eaten much the same way like potato in many parts of. The Jerusalem artichoke (a.k.a. sunchoke, sunroot and topinambur) resembles ginger root, with a similar Jerusalem artichokes are becoming easier to find in supermarkets and greengrocers. You can eat them raw or cooked, in gratins or mashed like potatoes.

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