Sunchoke Soup With Seared Scallops Recipe

Name: Sunchoke Soup With Seared Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 400 grams Sunchokes, Peeled And Chopped; 300 grams Potatoes, Peeled And Chopped; 300 milliliters Whole Milk; 100 milliliters Cream; 2 teaspoons Chicken Base (or 1 Bouillon Cube); 600 milliliters Water; FOR THE TOPPING:; 2 Sunchokes; 4 drops Truffle Oil; 8 whole Raw Scallops; Salt And White Pepper, To Taste; 2 Tablespoons Dry Chorizo Or Paprika Sausage, Chopped And Fried; 3 teaspoons Chives, Finely Chopped

Servings: persons

FOR THE SOUP:
400 grams Sunchokes, Peeled And Chopped
300 grams Potatoes, Peeled And Chopped
300 milliliters Whole Milk
100 milliliters Cream
2 teaspoons Chicken Base (or 1 Bouillon Cube)
600 milliliters Water
FOR THE TOPPING:
2 Sunchokes
4 drops Truffle Oil
8 whole Raw Scallops
Salt And White Pepper, To Taste
2 Tablespoons Dry Chorizo Or Paprika Sausage, Chopped And Fried
3 teaspoons Chives, Finely Chopped

1
For the soup:
2
In a soup pot, cook the sunchokes and potatoes with the milk, cream, chicken paste and water until tender. This will take 10-20 minutes depending on the size of the potatoes.
3
Blend the soup mixture in batches. If using a traditional blender remove the middle-nob so the steam can escape and cover with a kitchen towel so you will not burn yourself on soup splatters. Puree until smooth. Season the soup with salt and white pepper. Keep the soup hot while you sear the scallops.
4
For the sunchoke chips:
5
While the soup is cooking... Brush the whole sunchokes clean. Slice the sunchokes very thinly and put them into a bowl of ice water. Heat half of the oil in a saucepan over medium heat. Pat 3-5 slices dry, put them into the pan and fry them in the hot oil until they turn golden. Remove them from the pan using a spatula and let excess oil drip off on some paper towels. Repeat wtih the rest of the sunchokes. Sprinkle with salt.
6
For the scallops:
7
Heat the other half of the oil in a skillet on high heat. Then add the scallops in a single layer. Fry the scallops on high heat until golden on both sides. Just before removing scallops from the skillet, season them with salt and white pepper.
8
Pour the soup into a serving size bowl. Top the soup with 1-2 scallops, some sunchokes and the rest of the toppings. Enjoy.

1099

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE SOUP:, 400 grams Sunchokes, Peeled And Chopped, 300 grams Potatoes, Peeled And Chopped, 300 milliliters Whole Milk, and more.

Yes, Sunchoke Soup With Seared Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunchoke Soup With Seared Scallops

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