Jerusalem artichoke and vanilla soup with scallops recipe
This delicious soup has a hint of vanilla and is served with seared scallops and artichoke wedges from Maria Elia
Ingredients
- 50 g Unsalted butter
- 4 Shallots, thinly sliced
- 1 Vanilla pod
- 1 Garlic clove, thinly sliced
- 1 kg Jerusalem artichokes, peeled, sliced and placed in water with a squeeze of lemon juice
- 1 Medium sized potato, peeled, thinnly sliced
- 1 l Light chicken stock
- 200 ml Double cream
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