Jerusalem Artichoke Soup with Scallops
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- 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.
