How to Make Perfect Scallops and sunchokes soup (Jerusalem artichokes)

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We hope you got benefit from reading it, now let's go back to scallops and sunchokes soup (jerusalem artichokes) recipe. You can cook scallops and sunchokes soup (jerusalem artichokes) using 9 ingredients and 6 steps. Here is how you achieve that.

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

1. You need of sunchokes peeled and chopped.
2. Get of onion finely chopped.
3. Get of butter to sautee.
4. Use of chicken stock.
5. Prepare of salt to season to taste if wished.
6. Prepare of white wine.
7. Use of water.
8. Take of scallops cleaned and off their shells.
9. Take of milk.

Steps 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..

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