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.
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