Jerusalem artichoke cream soup with scallops and apples

Ingredients for Jerusalem artichoke cream soup with scallops and apples

Instructions for Jerusalem artichoke cream soup with scallops and apples

To prepare the Jerusalem artichoke cream soup with scallops and apples recipe, please follow these instructions:

Peel the Jerusalem artichokes and cook them in the broth until tender. Cool and blend then, wash the pot and pour the whole thing through a sieve back into the pan. Boil the soup into the appropriate flavor and texture with the help of the cream. Season with salt, pepper and nutmeg and kept the soup just below the boiling point, while you cook scallops and apples.

Fry the scallops hard half a minute on each page-you may like to have a powerful golden brown stegeskrope and be slightly raw in the Center.

Sauté Apple dice gently and affectionately just to take the top of the acid.

Serve the soup in a batch operation and top with scallops and Apple dice.

Garnish with Chervil and other aromatic vegetables.