Jerusalem Artichoke Soup with Lemon And Saffron |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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:
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.
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