Sweet Jerusalem Artichoke and Almond Soup

 

For 4 servings

• 15 ml olive oil
• ½ onion, minced
• 500 ml Jerusalem artichokes, minced
• 750 ml fish stock or water
• 2 ml cumin
• 60 ml sliced almonds, toasted
• ½ tomato, diced
• 60 ml 35% cream
• 5 ml sriracha sauce
• Salt and pepper
• 10 ml olive oil
• 10 ml butter
• 4 large fresh scallops
• Salt and pepper

1. In a large saucepan, heat the olive oil and sauté the onion and the Jerusalem artichokes for 3 to 4 minutes; pour in the fish stock, and add the cumin and almonds (reserve a few slices of almonds for decoration).
2. Simmer over low heat for 30 minutes.
3. Using a hand blender, grind the soup to obtain a smooth texture; then strain the soup through a sieve until smooth.
4. Add the tomato cubes, cream and Sriracha sauce, then season.
5. In a frying pan, heat the oil, add the butter, then place the scallops; do not touch the scallops until they have a nice golden color, season.
6. Flip scallops, cook 1 to 2 minutes, then remove from heat; serve a scallop in the center of each bowl, pour over the soup and garnish with sliced almonds.

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