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Ingredients
Creamy Jerusalem Artichoke Soup with Scallops
- Ingredients
- 400 grams Jerusalem artichoke
- 2 Tbsps vegetable oil
- 2 scallions
- 1 garlic clove
- 1 tsp ginger (freshly grated)
- 100 milliliters Coconut milk (unsweetened)
- Curry powder
- Sea salt
- cayenne pepper
- 4 Scallop (ready to cook without Corai)
Peel and dice Jerusalem artichokes.
Rinse and slice scallions into thin rings.
Peel garlic and chop finely.
Heat 1 tablespoon of oil in a saucepan, add scallions and garlic and sauté until tender, but not brown. Add ginger, Jerusalem artichokes and broth and bring to a boil. Add coconut milk and simmer until the Jerusalem artichokes are tender, about 20 minutes, adding more broth if necessary. Transfer to a blender and puree. Season with curry powder, sea salt and cayenne pepper.
Heat the grill or a grill pan to medium. Rinse scallops, pat dry, and thread on skewers. Drizzle the scallops with oil and grill, turning the skewers as they cook until just cooked through, about 2 minutes. Season with salt. Pour the soup into four glasses, place a skewer across each glass and serve.
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |