Scallops and sunchokes soup (Jerusalem artichokes)
This recipe comes from a very old book my mum used, 'the complete encyclopedia of HOME FREEZING ' But I had never seen Jerusalem artichokes until I got my own allotment and I inherited a plant of artichokes which spread all over. I was happily surprised as everyone enjoyed this recipe and I froze a small amount and when I got to use it was delicious.
Scallops and sunchokes soup (Jerusalem artichokes)
This recipe comes from a very old book my mum used, 'the complete encyclopedia of HOME FREEZING ' But I had never seen Jerusalem artichokes until I got my own allotment and I inherited a plant of artichokes which spread all over. I was happily surprised as everyone enjoyed this recipe and I froze a small amount and when I got to use it was delicious.
Open in Cookpad AppSteps
- 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.
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