Jerusalem Artichoke Soup From Claus Meyer with Chive and Chorizo (Jordskokkesuppe fra Claus Meyer med purløg og chorizo)

Jerusalemartichokesoup

 

 

This recipe was found on Søndag

Serves 4

500 g Jerusalem artichoke
1/2 onion
1 clove garlic
2 tbsp EVOO
3 sprigs thyme
1 L chicken bouillon or water
1/2 dl cream
Sea salt
Freshly-ground pepper
2-3 tbsp cider vinegar
50 g chorizo
1/2 bundle chive

Peel the Jerusalem artichoke, reserve two for garnish and dice the rest. Peel the onion and garlic and dice them. Sauté the Jerusalem artichoke in a pot with olive oil, onion, garlic, and thyme for a couple minutes. Don’t let the vegetables take colour.
Add bouillon or water and let boil 10-15 minutes, or until the Jerusalem artichokes are tender. Add cream and cook a couple minutes more. Remove from heat and blend until smooth. Season to taste with salt, pepper, and vinegar.
Cut the chorizo in small dice and fry in a pan until crisp. Cut the last 2 raw Jerusalem artichokes in small dice and marinate them with EVOO, salt, pepper, vinegar, and minced chive.
Serve in soup plates in which you’ve added some of the raw Jerusalem artichoke, chorizo, and minced chive in the bottom of each soup plate.

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

JerusalemArtichokeSoupScallops

 

 

This recipe was found on Bo Bedre

Serves 4

1/2 onion
400 g Jerusalem artichoke
1 apple
EVOO
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.