Topinambur Cream Soup with Scallops
A creamy topinambur soup featuring fresh scallops and a touch of sea salt. Try this dish and more recipes from Spoonsparrow!
Ingredients
- 8 Jakobsmuscheln (opened with Corail), very fresh
- 300 g Topinambur
- 3 Schalotten
- 2 EL Distelöl
- 600 ml Geflügelbrühe
- Salz
- Pfeffer aus der Mühle
- 80 g Schmand
- 200 g Schlagsahne
- 2 EL Butter
- Thymianblätter (zum Garnieren)
Instructions
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1.
Wash the topinambur, brush thoroughly or thinly peel and cut into small pieces. Peel and dice the shallots.
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2.
Sauté the shallots and topinambur in a pot with distel oil, deglaze with poultry broth and simmer gently for about 20 minutes until soft.
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3.
Add the Schmand and cream, let everything simmer lightly for another 5-10 minutes. Puree the soup finely in a blender, strain, and season with salt and pepper to taste.
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4.
Meanwhile, cut the scallops and Corail crosswise once and fry each side for about 1 minute in hot butter until golden brown, seasoning with salt and pepper.
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5.
Serve the topinambur soup in preheated bowls and place the scallops on top. Sprinkle with thyme leaves before serving.
