Jerusalem Artichoke Soup with Lemon And Saffron Recipe

Name: Jerusalem Artichoke Soup with Lemon And Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes.
2
Uncover, add garlic and the artichokes, and increase heat.
3
Continue to saute for a few more minutes.
4
Add the chicken broth and salt and pepper, to taste.
5
Bring to a boil and simmer, covered, for 30 minutes.
6
Grind the almonds in a spice grinder and mix with the water.
7
Whisk the mixture into the soup along with with saffron strands and the lemon juice.
8
Reheat, sprinkle parsley on top, and serve.

1933

kcal

Calories

142

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Jerusalem Artichoke Soup with Lemon And Saffron falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerusalem Artichoke Soup with Lemon And Saffron

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