Jerusalem Artichoke Soup with Lemon And Saffron

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
6 to 8 servings

Ingredients
  • 2 medium onions, 1/2-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 1/2 pounds Jerusalem artichokes, peeled and quartered
  • 4 cups chicken broth
  • Salt, pepper
  • 10 to 12 blanched almonds
  • 2 tablespoon water
  • Pinch saffron
  • 1/2 lemon, juiced
  • 2 tablespoons chopped fresh Italian parsley, with stems
Directions

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


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