Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, scallops and sunchokes soup (jerusalem artichokes). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Scallops and sunchokes soup (Jerusalem artichokes) is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Scallops and sunchokes soup (Jerusalem artichokes) is something that I have loved my whole life. They are fine and they look fantastic.
Turns out jerusalem artichokes are neither artichokes, nor are they from Jerusalem. They're tubers, native of North America, and the plant is related to and resembles sunflowers. (In fact, these days they are often called "sunchokes".) "Jerusalem" is thought to have evolved from the Italian name for the. The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, or earth apple, is a species of sunflower native to central North America.
To begin with this recipe, we must prepare a few ingredients. You can have scallops and sunchokes soup (jerusalem artichokes) using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Scallops and sunchokes soup (Jerusalem artichokes):
- Get 700 grams sunchokes peeled and chopped
- Make ready 1 onion finely chopped
- Take knob butter to sautee
- Prepare 600 ml chicken stock
- Prepare salt to season to taste if wished
- Prepare 75 ml white wine
- Prepare 75 ml water
- Take 250 grams scallops cleaned and off their shells
- Make ready 1 cup milk
The name Jerusalem artichoke is a misnomer: the plant is not related to the artichoke, though the sunchoke's flavor may be reminiscent of the artichoke. Jerusalem artichoke, sunchoke, Canada or French potato, topinambour, topinambur. One theory holds Jerusalem is a corruption of the Italian girasola, meaning "turning toward the sun," a reference to the sunflower. Another theory involves another garbling of the Ter Neusen, Netherlands area where.
Instructions 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.
The Jerusalem artichoke (a.k.a. sunchoke, sunroot and topinambur) resembles ginger root, with a similar Jerusalem artichokes are becoming easier to find in supermarkets and greengrocers. You can eat them raw or cooked, in gratins or mashed like potatoes. Try them in soups and stews. Despite their name, Jerusalem artichokes, also known as sunchokes, have no connection to Jerusalem or to artichokes. These oddly-shaped tubers have a slight resemblance to fresh ginger and are actually a relative of sunflowers.
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