Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, scallops and sunchokes soup (jerusalem artichokes). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Scallops and sunchokes soup (Jerusalem artichokes) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Scallops and sunchokes soup (Jerusalem artichokes) is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook scallops and sunchokes soup (jerusalem artichokes) using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Scallops and sunchokes soup (Jerusalem artichokes):
- Take 700 grams sunchokes peeled and chopped
- Take 1 onion finely chopped
- Get knob butter to sautee
- Take 600 ml chicken stock
- Prepare salt to season to taste if wished
- Get 75 ml white wine
- Get 75 ml water
- Get 250 grams scallops cleaned and off their shells
- Get 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.
Steps 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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