Jerusalem Artichoke Soup with Scallops
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 8 fresh Scallop
- 300 grams Jerusalem artichoke
- 3 shallots
- 2 Tbsps Safflower oil
- 600 milliliters Chicken broth
- salt
- freshly ground pepper
- 80 grams Sour cream
- 200 grams Whipped cream
- 2 Tbsps butter
- thyme (for garnish)
Preparation steps
1.
Rinse the Jerusalem artichokes thoroughly, peel and cut into small pieces. Peel and dice the shallots.
2.
Sauté the shallots and Jerusalem artichokes in a pot in the safflower oil. Deglaze with chicken stock, then simmer gently for about 20 minutes.
3.
Add the sour cream and heavy cream; simmer everything another 5-10 minutes. Puree the soup in a blender until smooth and season to taste with salt and pepper.
4.
Meanwhile, cut the scallops in half horizontally and fry in hot butter on each side for about 1 minute, or until golden brown. Season with salt and pepper.
5.
Pour the Jerusalem artichoke soup in warmed bowls and place the scallops on top. Serve sprinkled with thyme leaves.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
