#7 Jerusalem Artichoke Fish soup

Lots of steps here but worth the effort for a special occasion. Nuggets of Jerusalem artichokes in a creamy saffrony fish soup broth made special with scallops, or more affordable with cod or snapper. 

10 medium Jerusalem artichokes

2 shallots (optional)

1 yellow onion

1 pinch of saffron (lower cost alternative:1/4 tsp curry powder or pinch of turmeric)

1 tbsp lemon juice
1 tsp lemon zest

Scallops (about 8 small bay scallops per person, 3 medium, or one extra-large sea scallop) or 1/4# white fish per person

5-6 cups clam broth or seafood broth
1 cup milk
2-3 tbsp of heavy cream
1/4 cup toasted slivered almonds

Chopped fresh herbs or parsley

Soak a pinch of saffron in a few tablespoons of warm water, set aside. 

Heat clam or fish broth in a sauce pan and keep warm.

Sauté chopped shallots, chopped onion in butter until glassy. 

Add 8 medium peeled and chopped acorn sized Jerusalem artichoke chunks, 1/2 cup of broth or more, salt and pepper, cook until tender. Set aside some chunky mixture to add in later. Puree the mixture in a blender, adding a little additional broth to help blend. 

Sauté scallops or other white fish with lemon, salt and pepper, in butter until browned. Set aside. Add 1/4 cup broth (or white wine), to deglaze the pan, then add saffron and lemon zest and heat for an additional minute and add liquid back to the pan of broth.

Combine the broth, puree, and 1 cup of milk and 3 tbsp of cream.  Serve soup, adding scallops and topping with chopped parsley and chopped almonds.

Serves 4

Inspired by Anne Sheasby’s recipe in “The New Soup Bible”