Jerusalem artichoke and vanilla soup with scallops recipe

Name: Jerusalem artichoke and vanilla soup with scallops recipe
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; 2 tbsp Olive oil; 2 tbsp Unsalted butter; 4 Jerusalem artichokes, cut lengthways into thin wedges; 8 Medium size roe less scallops; 1 pinch Vanilla salt (optional)

www.lovefood.com

This delicious soup has a hint of vanilla and is served with seared scallops and artichoke wedges from Maria Elia

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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
2 tbsp Olive oil
2 tbsp Unsalted butter
4 Jerusalem artichokes, cut lengthways into thin wedges
8 Medium size roe less scallops
1 pinch Vanilla salt (optional)