Jerusalem Artichoke Soup
Servings
4people
Servings
4people
Ingredients
  • 2tablespoons olive oil
  • 2medium onionsdiced
  • 1clove garlicminced
  • 1 1/2 pounds Jerusalem artichokespeeled and cut into 3/4-inch chunks
  • 4cups vegetable broth
  • 12blanched almonds
  • 2tablespoons water
  • 1pinch powdered saffron
  • Juice of 1/2 lemonplus more to taste
  • 2tablespoons chopped fresh Italian parsleyincluding stems
Instructions
  1. Place a heavy pot or Dutch oven over low heat. Add olive oil and onions. Cover and sauté about 20 minutes, stirring occasionally, to sweat and soften onions.
  2. Add garlic and sunchokes, and increase heat to medium. Sauté, uncovered, for several minutes. Add broth, plus salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
  3. Using a spice grinder, mortar and pestle, or food processor, coarsely grind almonds and mix with 2 tablespoons water. Add mixture to soup. Add saffron and lemon juice, whisking to blend thoroughly. Heat through. Taste and adjust seasoning with salt and lemon juice. Serve piping hot, garnished with fresh parsley.
Recipe Notes
Nutrition Facts
Jerusalem Artichoke Soup
Amount Per Serving
Calories 251
% Daily Value*
Sodium 400mg 17%
Total Carbohydrates 41g 14%
Dietary Fiber 4g 16%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 251 cal, 30% fat cal, 9g fat (6g mono, 1g poly, 1g sat), 0mg chol, 9g protein, 41g carb, 4g fiber, 400mg sodium

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