Sophisticated Jerusalem Artichoke

The few spring days we were blessed with were just enough to dig out a few Jerusalem artichokes from my garden to use in a sophisticated soup. I first got the idea from a Paris restaurant. Their recipe combined sun chokes, chestnuts and foie gras. As I do not particularly care for warm foie gras, I picked instead bay scallops, which are much cheaper and in season. Their delicate slightly sweet taste adds a nutty texture to the smooth soup. Pancetta brings the dish together. I like the fact that the soup relies on four ingredients only to provide a fairly complex taste. An extra advantage is the time saved by preparing the soup ahead. As it is the only time consuming operation, the meal can be assembled in less than ten minutes, provided the soup is made ahead of time.
The quantities are enough for four people as a main course or eight appetizers.



Jerusalem artichokes and bay scallop soup
(Easy, Preparation and cooking time: 50 minutes, Cheap)Ingredients:
2 lbs (1 kilogram) Jerusalem artichokes
2 tablespoons heavy cream
1 teaspoon salt
6 slices pancetta
1 cup (250 g) chestnuts (from a preserve)
1 cup (250g) bay scallops
Pepper to taste

Material:
1 heavy-bottomed saucepan
1 frying pan
Colander
Blender
Paper towel
Paring knife and board

Pour 1 liter (4 cups) water in the saucepan and bring to a boil. Place the artichokes in the water. Add salt and cook for 20 to 30 minutes. Drain and peel when the artichokes are cool enough to handle. Place the peeled artichokes in the blender and add cream and enough water (about two cups) that the soup has a nice texture. You can either use the soup immediately, refrigerate for up to three days, or freeze for several months.
Cut the pancetta in small pieces and fry them until crisp. Dry on paper towels.
Sauté the bay scallops in a hot frying pan about two minutes on each side.
Cut the chestnuts in small pieces.
To assemble, warm up the soup. Add some pepper. Place in a tureen. Add the pancetta, chestnuts and bay scallops in the center and serve hot.