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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):
- Get 700 grams sunchokes peeled and chopped
- Take 1 onion finely chopped
- Use knob butter to sautee
- Get 600 ml chicken stock
- You need salt to season to taste if wished
- Use 75 ml white wine
- You need 75 ml water
- Provide 250 grams scallops cleaned and off their shells
- Take 1 cup milk
Steps to make Scallops and sunchokes soup (Jerusalem artichokes):
- Sautee onion and artichokes in butter covered with lid for 2-4 minutes
- 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
- Let them cool a bit and blend.
- Poach the scallops in the water and wine. Don't over boil them
- If you are serving soup immediately add the milk to artichoke puree and the scallops with their boiling liquid
- 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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