Scallops and sunchokes soup (Jerusalem artichokes)

Sautee onion and artichokes in butter covered with lid for 2-4 minutes

Transfer to a pan with chicken stock and season to taste. Let it simmer for about 20 minutes. Or until the sunchokes are tender which can be earlier if they are fresh

Let them cool a bit and blend.

Poach the scallops in the water and wine. Don't over boil them

If you are serving soup immediately add the milk to artichoke puree and the scallops with their boiling liquid

If freezing skip the milk and add it after thawing but don't boil the soup as the scallops will go rubbery.