Jerusalem Artichoke Soup

Name: Jerusalem Artichoke Soup
Total time: 1 h
Yield: 6 - 8 servings
Cuisine: jewish
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

By Joan Nathan

Total Time: 1 hour
Rating: 4(24)
Comments: Read comments

Featured in: As Hanukkah Approaches, Olive Oil Takes Center Stage

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Ingredients

Yield:6 - 8 servings

2medium onions, peeled and diced in ½-inch pieces
2tablespoons extra-virgin olive oil
1clove garlic, minced
1½pounds Jerusalem artichokes (also known as California sunchokes), peeled
4cups chicken broth
Salt and freshly ground pepper to taste
10 to 12blanched almonds
2tablespoons water
Pinch saffron
Juice of ½ lemon
2tablespoons flat parsley with stems, diced

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
Add the chicken broth, and salt and pepper to taste. Bring to a boil, and cover. Simmer for 30 minutes.
Step 3
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.