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Jerusalem artichoke soup with scallops and grissini

Name: Jerusalem artichoke soup with scallops and grissini recipe
Yield: 4
Ingredients: 20g unsalted butter; 2 tbs extra virgin olive oil; 1 onion, finely chopped; 1 medium potato, peeled, sliced; 500g Jerusalem artichokes, peeled, sliced; 4 cups (1L) vegetable stock; 200ml pure (thin) cream; 12 scallops; Juice of 1 lemon; 125g flour; 50g polenta, plus extra to dust; 50ml extra virgin olive oil; 3g dried yeast; 3g salt flakes; 200ml grapeseed oil; 1 cup basil leaves

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by delicious. team

delicious. team

Apr 08, 2022

Joseph Vargetto, Maurice Terzini and his son Sylvester Terzini share a soup recipe inspired by the home-style cucina povera ('peasant cooking') of their childhoods.

20g unsalted butter
2 tbs extra virgin olive oil
1 onion, finely chopped
1 medium potato, peeled, sliced
500g Jerusalem artichokes, peeled, sliced
4 cups (1L) vegetable stock
200ml pure (thin) cream
12 scallops
Juice of 1 lemon

Grissini

125g flour
50g polenta, plus extra to dust
50ml extra virgin olive oil
3g dried yeast
3g salt flakes

Green oil

200ml grapeseed oil
1 cup basil leaves

Method

1.

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
2.

For the grissini, place all ingredients and 160ml water in a bowl and mix to form a smooth dough. Cover with a clean tea towel and place in a warm spot for 1 hour to prove. Once rested, use 2 tsp of dough to roll out a thin, 15cm-long piece, dusting with extra polenta. Place on prepared tray. Repeat with remaining dough. Bake for 12-14 minutes until golden and crisp. Set aside to cool.
3.

For the green oil, whiz oil and basil in a blender until smooth. Strain, discarding solids, and set aside.
4.

Place butter and 1 tbs oil in a medium frypan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add potato, artichoke, stock and cream. Cook for 15-20 minutes until vegetables are soft and liquid has reduced by two-thirds. Transfer to a blender (or use a stick blender) and whiz until smooth. Season and keep warm.
5.

Place remaining 1 tbs oil in a medium frypan over a high heat. Season scallops and cook for 2-3 minutes, or until deep golden. Turn, and immediately remove from the pan. Squeeze over lemon juice
6.

Divide soup among bowls. Top with grissini and scallops, drizzle with green oil and season with freshly ground black pepper, to serve.