Jerusalem Artichoke Soup with Lemon And Saffron

Deselect All

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