Recipe courtesy of Joan Nathan
Jerusalem Artichoke Soup with Lemon And Saffron
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 210
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 7
- Cholesterol
- 5
- Sodium
- 763
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
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.