Time to cook
Jerusalem artichoke Soup
3 green onions, sliced finely
1/2 sweet potato cut into small slices
3 cloves of garlic, sliced finely
2 cm ginger sliced finely
1/2 tsp cumin seeds
400 ml water
200 ml full fat lactose free cream
White pepper to taste
chopped ruccola or basil for serving
Add the water and stock and let it simmer for 25 minutes.
Taste for seasoning and let it come to boil. Leave to stand overnight or until time for dinner.
Just be careful with the heat. You want to taste the scallops.
This sauce is very good if you prepare in advance and just heat- up to 3-4 hours is fine. The flavors improve.
You can serve on cooked rice as a dinner. I quickly have more than enough of scallops, so I prefer to eat them as a starter, but it works as a main course- just add a green salad and the rice.