Dinner Tonight: Sunchoke Soup With Lemon And Saffron Recipe

1. 1

   Pour the olive oil into a large dutch oven or heavy pot with a lid. Turn heat to low and add the onions. Cover the pot and cook for 20 minutes, stirring every 2 to 3 minutes or so.

2. 2

   Remove the cover, turn the heat to medium and toss in the garlic and the sunchokes. Cook for 2 more minutes, stirring occasionally. Then pour in the chicken broth and turn the heat to high. Sprinkle with a pinch of a salt and pepper. When just about to a boil, reduce heat to simmer, cover, and cook for 30 minutes.

3. 3

   Meanwhile, bring a small pot of water to a boil. Add the almonds to a bowl and then pour the boiling water on top. Let sit for 1 minute, then drain, and rinse under cold water. Dry them off and then grind them up in a spice grinder or mortar and pestle. Mix them with the water.

4. 4

   Whisk the water and almond paste into the soup. Add the pinch of saffron, the lemon juice, and the parsley. Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.