Soup of Sunchokes with Roasted Scallops - alive magazine
You might know sunchokes under their more official moniker, Jerusalem artichokes. Since they do not come from Jerusalem and are not artichokes…
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Blender
- Fine-mesh sieve
- Ladle
- Soup bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Kitchen scale
- Spoon
Ingredients
- 10 sunchokes, peeled
- 1 small white onion
- 1 garlic clove
- 1 celery stalk
- 1 leek, white part only
- 1/4 lb (100 g) butter
- 1 sprig thyme
- 1 bay leaf
- 6 cups (1.5 L) vegetable stock
- 1 1/4 cups (300 mL) milk
- 1/2 cup (125 mL) heavy cream
- 12 fresh scallops
- 4 tsp (20 mL) extra-virgin olive oil
- Salt
- pepper
- Lemon juice, to taste
- 4 sprigs chervil, as garnish
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