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

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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 have scallops and sunchokes soup (jerusalem artichokes) using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Scallops and sunchokes soup (Jerusalem artichokes):
  1. Get 700 grams sunchokes peeled and chopped
  2. Take 1 onion finely chopped
  3. Use knob butter to sautee
  4. Get 600 ml chicken stock
  5. You need salt to season to taste if wished
  6. Use 75 ml white wine
  7. You need 75 ml water
  8. Provide 250 grams scallops cleaned and off their shells
  9. Take 1 cup 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.

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