Deborah Finn's Jerusalem Artichoke Soup Recipe

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Ingredients:

Serving

1 large onion, chopped
12 large jerusalem artichokes, peeled and washed , then sliced
6 medium potatoes, peeled,quartered and washed
3 liters water
salt and pepper
1 tsp dill
1 tsp parsley
1 tsp mustard powder
1 tsp oil for frying onion

Directions:

Lightly fry the onions in the oil until soft.
Add in the artichokes.
Add the seasoning and then the water.
Add in the potatoes.
Let the liquid come to a slow boil and then let simmer for a further 1/2 hour until the vegetables are soft.
When the liquid has cooled down puree or blend the soup well and return to the pot.
Season more if necessary, to taste.
Serve hot or cold.
Serve parve with croutons and parsley.
Serve dairy with a dollop of sour cream or plain yogurt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	77.45 Kcal (324 kJ)
Calories from fat	4.24 Kcal
		% Daily Value*
Total Fat	0.47g	1%
Sodium	49.26mg	2%
Potassium	286.29mg	6%
Total Carbs	16.98g	6%
Sugars	3.73g	15%
Dietary Fiber	2.66g	11%
Protein	1.73g	3%
Vitamin C	2.8mg	5%
Vitamin A	0.8mg	26%
Iron	0.8mg	4%
Calcium	27.4mg	3%

Amount Per 100 g
Calories	82.31 Kcal (345 kJ)
Calories from fat	4.51 Kcal
		% Daily Value*
Total Fat	0.5g	1%
Sodium	52.35mg	2%
Potassium	304.25mg	6%
Total Carbs	18.05g	6%
Sugars	3.96g	15%
Dietary Fiber	2.83g	11%
Protein	1.84g	3%
Vitamin C	3mg	5%
Vitamin A	0.8mg	26%
Iron	0.8mg	4%
Calcium	29.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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