Jerusalem artichoke soup with scallops

Serves: 4


  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 teaspoon chopped garlic
  • 500 grams (1 pound) Jerusalem artichokes, peeled and cut into 1-inch chunks (about 3 cups)
  • 2 1/2 cups chicken stock
  • 1/3 cup whipping cream
  • Salt and freshly ground pepper (preferably white pepper)
  • 1 tablespoon olive oil
  • 4 jumbo scallops


Heat butter in a pot over medium heat. Add onion and garlic and sauté for 2 minutes or until softened. Add Jerusalem artichokes and sauté for 1 minute. Pour in stock and bring to a boil. Turn heat to low, cover and simmer for 15 to 20 minutes or until artichokes are very tender.

Purée soup using a hand-held blender or food processor until smooth. Return soup to pot, add cream and season with salt and pepper.

Heat olive oil in a nonstick skillet over high heat. Add scallops and sear 3 minutes or until deep brown. Turn over and then slide skillet off the heat, leaving scallops in the pan. Season with salt and pepper. Scallops need another 2 minutes to finish cooking but will also hold for another 5 minutes, if soup is not yet ready. Pour soup over plated scallops.



A white Burgundy would make a fine Paris match. Slightly creamy and often with an earthy mineral tang, France’s finest chardonnays possess the texture and flavours to dance a pas de deux here. A simple and affordable Macon would be nice, though a higher-end Puligny-Montrachet or Meursault would give these dishes the regal touch. Non-French alternatives: Oregon or British Columbia pinot gris. If you prefer red, try an earthy red Burgundy (a.k.a. pinot noir), with its resonant root-vegetable beet note. - Beppi Crosariol