Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, scallops and sunchokes soup (jerusalem artichokes). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Scallops and sunchokes soup (Jerusalem artichokes) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Scallops and sunchokes soup (Jerusalem artichokes) is something that I have loved my whole life. They’re nice 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 get started with this particular recipe, we have to prepare a few ingredients. You can cook scallops and sunchokes soup (jerusalem artichokes) using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Scallops and sunchokes soup (Jerusalem artichokes):

1. Make ready 700 grams sunchokes peeled and chopped
2. Get 1 onion finely chopped
3. Prepare knob butter to sautee
4. Prepare 600 ml chicken stock
5. Make ready salt to season to taste if wished
6. Make ready 75 ml white wine
7. Take 75 ml water
8. Take 250 grams scallops cleaned and off their shells
9. Take 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):

1. Sautee onion and artichokes in butter covered with lid for 2-4 minutes
2. 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
3. Let them cool a bit and blend.
4. Poach the scallops in the water and wine. Don't over boil them
5. If you are serving soup immediately add the milk to artichoke puree and the scallops with their boiling liquid
6. 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.

So that’s going to wrap this up with this special food scallops and sunchokes soup (jerusalem artichokes) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!