JERUSALEM ARTICHOKE SOUP

Jerusalem Artichoke Soup image

Provided by Joan Nathan

Time 1h

Yield 6 - 8 servings

Number Of Ingredients 11

Ingredients

2 medium onions, peeled and diced in 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/2 pounds Jerusalem artichokes (also known as California sunchokes), peeled
4 cups chicken broth
Salt and freshly ground pepper to taste
10 to 12 blanched almonds
2 tablespoons water
Pinch saffron
Juice of 1/2 lemon
2 tablespoons flat parsley with stems, diced

Steps:

Using a heavy casserole, sweat the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add the garlic and artichokes and increase heat. Continue sauteeing for a few more minutes.
Add the chicken broth, and salt and pepper to taste. Bring to a boil, and cover. Simmer for 30 minutes.
Meanwhile, using a spice grinder, grind the almonds, and mix with water. Whisk mixture into the soup with the saffron strands and the lemon juice. Reheat, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 574 milligrams, Sugar 11 grams, TransFat 0 grams

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