JERUSALEM ARTICHOKE SOUP
Provided by Joan Nathan
Categories soups and stews, side dish
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 11
Steps:
- Using a heavy casserole, sweat the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add the garlic and artichokes and increase heat. Continue sauteeing for a few more minutes.
- Add the chicken broth, and salt and pepper to taste. Bring to a boil, and cover. Simmer for 30 minutes.
- Meanwhile, using a spice grinder, grind the almonds, and mix with water. Whisk mixture into the soup with the saffron strands and the lemon juice. Reheat, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 574 milligrams, Sugar 11 grams, TransFat 0 grams
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Ggjj Ggh
[email protected]I'm not sure what went wrong, but my soup turned out bland and watery. I followed the recipe exactly, but it just didn't have any flavor. I was really disappointed.
Mbali Innocentia
[email protected]This soup is delicious! I love the flavor of the Jerusalem artichokes and the creamy texture. It's also very easy to make. I will definitely be making this soup again.
Antonia Williams
[email protected]I was a bit hesitant to try this soup because I'm not a big fan of Jerusalem artichokes, but I was pleasantly surprised. The soup was very flavorful and creamy, and the artichokes had a mild, nutty flavor that I really enjoyed. I would definitely mak
Sihan Ahamad
[email protected]Easy to follow recipe, turned out great!
Taylor Jones
[email protected]This Jerusalem artichoke soup was a revelation! I had never tried this vegetable before, but I was immediately drawn to its unique flavor and texture. The soup was creamy and rich, with a slightly sweet and nutty taste. I loved the addition of the cr