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

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, scallops and sunchokes soup (jerusalem artichokes). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Scallops and sunchokes soup (Jerusalem artichokes) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Scallops and sunchokes soup (Jerusalem artichokes) is something which I’ve loved my whole life. They’re nice and they look wonderful.

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 All Reviews for Roasted Jerusalem Artichokes (or Sunchokes).

To begin with this particular recipe, we have to prepare a few components. 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. Make ready knob butter to sautee
  4. Make ready 600 ml chicken stock
  5. Take salt to season to taste if wished
  6. Make ready 75 ml white wine
  7. Get 75 ml water
  8. Prepare 250 grams scallops cleaned and off their shells
  9. Make ready 1 cup milk

Jerusalem artichoke, sunchoke, Canada or French potato, topinambour, topinambur. Sunchoke / Jerusalem Artichoke Preparation: Jerusalem artichokes may be eaten raw or cooked. Before eating or cooking, scrub the tubers thoroughly with a vegetable brush. Everywhere in Paris, soup garnishes are arranged on the soup plate and the liquid is poured over at the table.

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.

It's an easy, elegant way to serve this soup, inspired by the hearty food at Semilla. 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. A creamy sunchoke or Jerusalem artichoke soup with a hot bacon topping, this is the perfect autumn soup! So I found out that the sunchokes or Jerusalem artichokes (another strange name if you ask me, coming actually from the Italian girasole articiocco and having nothing to do with Jerusalem) or.

So that is going to wrap this up with this exceptional food scallops and sunchokes soup (jerusalem artichokes) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!