JERUSALEM ARTICHOKE SOUP WITH SCALLOPS
Steps:
- Heat butter in a pot over medium heat. Add onion and garlic and sautee for 1 minute. Pour in stock and bring to a boil. Turn heat to low, cover and simmer for 15 to 20 mintes or until artichokes are very tender. Puree soup using a hand-held blender or food processor until smooth. Return soup to pot, add cream and season with salt and pepper. Heat olive oil in a non-stick skillet over high heat. Add scallops and sear for 3 min until deep brown. Turn over and slide skillet off the heat, leaving scallops in the pan. Season with salt and pepper. Scallops need another 2 minutes to finish cooking, but will also hold for another 5 minutes if soup is not yet ready. Pour soup over plated scallops.
JERUSALEM ARTICHOKE SOUP
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
- Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.
JERUSALEM ARTICHOKE AND BACON SOUP
I love Jerusalem Artichokes, despite their 'fartichoke' reputation! I sometimes use half parsnips, half jerusalem artichokes in this recipe. You can also add about 200ml of cream, as the original in the UK's Independent newspaper called for, but I find it just fine without. Serve topped with croutons.
Provided by Sackville
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
- Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
- Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
- Season to taste.
- While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
- Sprinkle some on top of each bowl of soup along with some croutons, if desired.
Nutrition Facts : Calories 573.3, Fat 33.6, SaturatedFat 11.2, Cholesterol 53, Sodium 985.1, Carbohydrate 48.5, Fiber 3.4, Sugar 24.5, Protein 19.2
CREAM OF JERUSALEM ARTICHOKE/SUNCHOKE SOUP
A creamy creation of Jerusalem artichokes and other fresh veggies to really bring out the flavor in this unique and delicious tuber.
Provided by Heirloom
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
- Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
- Add Jerusalem artichokes and potatoes and cook for 5 minutes.
- Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
- Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
- Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
- Stir in cream.
- In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.
Nutrition Facts : Calories 290.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 22.1, Sodium 1786.2, Carbohydrate 37.2, Fiber 3.9, Sugar 10.8, Protein 12.4
SCALLOPS WITH ARTICHOKES AND JERUSALEM ARTICHOKES
Provided by Regina Schrambling
Categories dinner, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and puree in blender. Set aside in warm spot.
- Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add sherry, and keep mixture warm.
- Heat peanut oil in a deep, heavy saucepan over medium-high heat. Thinly slice artichoke hearts. Drop into hot oil in batches, and cook until crisp and lightly browned. Drain on paper towels; keep them warm.
- Heat olive oil in a large saute pan over high heat. Season scallops. Add to pan, and cook until browned on one side, then turn, and cook a few seconds longer. Stir in butter, shallots and thyme. Remove scallops from pan, and add honey mixture. Bring to a boil.
- Spoon puree onto 4 serving plates. Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.
GORDON RAMSAY'S JERUSALEM ARTICHOKE RISOTTO WITH SCALLOPS
This is a really good way to use Jerusalem artichokes without all the fuss of having to peel them first. Many restaurants peel them and then put them into acidulated water to stop them going brown, but this just results in lemon-flavoured artichokes and a horrible, sour purée when they're cooked. It's no good having a beautiful white colour to the purée but no taste. With this recipe, the purée will be slightly off-white but it will have a lovely, intense flavour. When you stir it into the risotto, it adds a real earthiness. I offset the richness of the risotto and scallops with a drizzle of sweet sherry caramel
Provided by Chef T. Hogan
Categories Rice
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes.
- Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it's not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning.
- Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they're medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it's a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.
More about "jerusalem artichoke soup with scallops recipes"
JERUSALEM ARTICHOKE SOUP RECIPE | MAGGIE BEER
From maggiebeer.com.au
JERUSALEM ARTICHOKE SOUP WITH SCALLOPS - THE GLOBE …
From theglobeandmail.com
JERUSALEM ARTICHOKE SOUP WITH SCALLOPS RECIPE | EAT …
From eatsmarter.com
JERUSALEM ARTICHOKE AND VANILLA SOUP WITH SCALLOPS RECIPE
From lovefood.com
JERUSALEM ARTICHOKE SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
JERUSALEM ARTICHOKE SOUP WITH SCALLOPS - LUCY …
From lucywaverman.com
Estimated Reading Time 3 mins
CREAMY JERUSALEM ARTICHOKE SOUP WITH SCALLOPS RECIPE - EAT …
From eatsmarter.com
Servings 4Total Time 40 mins
WHEN THE HUNGARIAN GOULASH MEETS THE HANDS OF MAMA SPAIN
From newsrnd.com
JERUSALEM ARTICHOKE SALAD RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
JERUSALEM ARTICHOKE SOUP | VEGETARIAN RECIPES | OOOOBY
From langtons-farm.ooooby.org
GRILLED SCALLOPS W/ JERUSALEM ARTICHOKE & APPLE BALSAMIC
From chefspencil.com
JERUSALEM ARTICHOKE & CARROT SOUP - JO'S KITCHEN LARDER
From joskitchenlarder.com
SEARED SCALLOPS WITH BACON, JERUSALEM ARTICHOKE PURéE AND ... - BBC
From bbc.co.uk
SCALLOP WITH JERUSALEM ARTICHOKE, APPLE AND MISO EEL RECIPE
From greatbritishchefs.com
SEARED SCALLOPS AND JERUSALEM ARTICHOKE PUREE - THE IRISH TIMES
From irishtimes.com
ROAST SCALLOPS WITH ARTICHOKE SOUP RECIPE - BBC FOOD
From bbc.co.uk
JERUSALEM ARTICHOKE SOUP RECIPE | TORI AVEY
From toriavey.com
JERUSALEM ARTICHOKE RECIPES
From allrecipes.com
You'll also love