Jerusalem Artichoke Soup With Lemon And Saffron

By á-170456

Ingredients

• 2 medium onions cut 1/2" dice
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove minced
• 1 1/2 pounds Jerusalem artichokes peeled, quartered
• 4 cups chicken broth
• Salt to taste
• Freshly-ground black pepper to taste
• 10 blanched almonds - (to 12)
• 2 tablespoon water
• 1 pinch saffron
• 1/2 lemon juiced
• 2 tablespoons chopped fresh Italian parsley with stems

Details

Servings 6

Preparation

Step 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.

This recipe yields 6 to 8 servings.