January 08, 2016


Onion - 1(finely chopped)
Jerusalem  artichokes - 700 gms (chopped)
Chicken stock - 600 ml
Salt and freshly ground pepper
Scallops - 250 gms (removed from the shells and cleaned)
White wine - 75 ml
Water - 75 ml
Butter for frying

To Finish:
Milk - 150 ml
Fresh single cream - 2 tbsp
Freshly chopped parsley - 1 tbsp


  • Melt a knob of butter in a large saucepan.  Add the onion and artichokes, cover with a lid and cook gently for 5 minutes. 
  • Stir in the stock and season to taste.
  • Half cover with a lid and simmer for 20-25 minutes or until the artichokes are tender. Remove from heat, leave to cool slightly, then puree in an blender.
  • Poach the scallops in the white wine and water for 2-4 minutes until they are just tender. Remove from the heat.
  • Slice the scallops thinly and add to the soup with their cooking liquid. Taste for seasoning, then leave to cool.
  • Before serving, reheat the soup very gently with the milk in a heavy saucepan, stirring occasionally.
  • Do not let the soup boil, or the scallops will become tough.
  • Taste for seasoning, stir in cream then pour hot soup into individual bowls. Sprinkle with parsley.

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