Jerusalem Artichoke Soup with Scallops and Apple
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Gastrotools
Recipes from professionals
This creamy Jerusalem artichoke soup tastes wonderful with fried scallops and crispy apple cubes. If you like, you can also supplement with some raw Jerusalem artichokes in cubes.
Be aware that scallops definitely must not spend too long in the pan. Then they become tough and boring. Large scallops are used here, so remember to reduce the frying time if the scallops are smaller.
Servings
: 4
servings
Ingredients
1
onion
2
cloves
garlic
400
g
Jerusalem artichokes
100
g
potato
Butter for frying
1
l
chicken broth
1.5
dl
whipping cream
1.5
tsp
apple cider vinegar
4
large scallops
Oil for frying
1
apple
Fresh herbs for garnish, e.g. chervil and dill
Olive oil
Salt and pepper
Avoid screen shutting off
Instructions
Step 1/10
Peel and chop onion and garlic. Peel Jerusalem artichokes and potatoes, and cut them into cubes.
Step 2/10
Sauté onion and garlic in butter in a pot until the onions are clear.
Step 3/10
Add Jerusalem artichokes and potatoes, and sauté for another 1-2 minutes.
Step 4/10
Add chicken broth, bring the pot to a boil, and let it simmer until potatoes and Jerusalem artichokes are tender.
Step 5/10
Add the cream, blend the soup completely smooth, and season with apple cider vinegar, salt and pepper.
Step 6/10
Fry the scallops in oil in a pan for approx. 50-60 seconds on each side (if the scallops are small, reduce the frying time).
Step 7/10
Season them with salt.
Step 8/10
Cut the apple into cubes.
Step 9/10
Serve the soup in deep plates, place a scallop in each portion, and top with apple cubes and fresh herbs. Drizzle a little olive oil over.
Step 10/10
Enjoy the soup with good bread.
