Jerusalem Artichoke Soup with Scallops on a Stick (Jordskokkesuppe med kammuslinger på spyd)




This recipe was found on Bo Bedre

Serves 4

1/2 onion
400 g Jerusalem artichoke
1 apple
1 clove garlic
2 sprigs thyme
1/2 L vegetable bouillon
2 dl milk
Salt and pepper
8 large scallops
Butter for frying
1 handful mixed herbs
Flake salt as needed
4 slices sourdough bread
1 bundle chervil or broad-leaf parsley

Peel the onion and finely chop it. Peel the Jerusalem artichokes and cut them into bite-sized pieces. Core the apple and cut into small pieces. Warm 1 tbsp oil in a pot and sauté the onion, pressed garlic, Jerusalem artichoke, apple, and thyme for a couple minutes. Add the bouillon, and let simmer on low heat, covered, for 30 minutes or until the Jerusalem artichokes are tender. Blend to a uniform consistency and season to taste with salt and pepper.

Melt butter in a pan and fry the scallops for a couple minutes on each side. Place on skewers.

Wash the herbs and spin them dry. Place herbs and 1 dl EVOO in a blender and blend. Toast the bread. Add the milk to the soup and blend until the soup foams. Pour the soup into glasses and serve with the scallops, drizzles of the herb oil, sticks of toasted bread and chervil, as shown in the photo.


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