Easy Scallops and sunchokes soup (Jerusalem artichokes) Recipes

Easy Scallops and sunchokes soup (Jerusalem artichokes) Recipes

The ingredients for making Easy Scallops and sunchokes soup (Jerusalem artichokes) Recipes

  1. 700 gr sunchokes peeled and sliced
  2. 1 onion finely sliced
  3. knob butter to sautee
  4. 600 ml chicken inventory
  5. salt to season to be able to taste if wished
  6. 75 ml white wine
  7. 75 ml water
  8. 250 grams scallops cleaned and off their covers
  9. 1 cup milk

Step-step making Scallops and sunchokes soup (Jerusalem artichokes)

  1. Sautee onion and artichokes in butter covered with sport bike helmet for 2-4 minutes

  2. Transfer to a pan using chicken stock and season to be able to taste. Let it simmer intended for about 20 minutes. Or right up until the sunchokes are tender which in turn can be earlier if that they are fresh

  3. Make it possible for them cool a bit and blend.

  4. Poach the scallops in typically the water and wine. Don’t above boil them

  5. If you are offering soup immediately add the milk products to artichoke puree and typically the scallops with their boiling fresh

  6. In the event that freezing skip the milk and add it after thawing although don’t boil the soup while the scallops will go rubbery.