This soup is not difficult, but it's special enough to add flair to a seasonal feast.
Jerusalem artichokes look a little like ginger root and their flavour has a slight artichoke edge to it. Once they are peeled and sliced, you should have about 2½ cups.
2 tablespoons butter
½ cup chopped onions
1 pound Jerusalem artichokes, peeled and chopped
½ cup chopped Yukon gold potatoes
Salt and freshly ground pepper
4 cups chicken stock
½ cup whipping cream
2 tablespoons chopped chives
6 large scallops
Salt to taste
1 teaspoon curry powder
1 tablespoon chopped mint
1 tablespoon vegetable oil
6 wonton skins, blanched for 1 minute
Heat butter in soup pot over medium heat. Add onions and sauté for 3 minutes or until softened. Add Jerusalem artichokes and potatoes and continue to sauté for 2 to 3 minutes or until coated with butter and beginning to soften. Season lightly with salt and pepper.
Pour in stock and bring to boil. Reduce heat to medium-low and simmer for 15 minutes or until vegetables are tender.
Place in blender and blend until smooth. Return to pot and add whipping cream. Bring to boil then simmer for 5 minutes or until flavours are blended. Season again to taste. Set aside and keep warm.
Meanwhile, season scallops with salt, curry powder and mint. Heat oil in skillet over high heat. Add scallops and sear each side about 1 to 2 minutes depending on size. Place each scallop on a wonton skin and drape skin around it. Place scallop on base of soup plate. Pour hot soup over it and scatter with chives.