Recipe courtesy of Joan Nathan

Jerusalem Artichoke Soup with Lemon And Saffron

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Cook: 1 hr 10 min
  • Yield: 6 to 8 servings
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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


  1. 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.