Jerusalem Artichoke Soup

Ingredients

• 2 medium onions, peeled and diced in 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1 ½ pounds Jerusalem artichokes (also known as California sunchokes), peeled
• 4 cups chicken broth
• Salt and freshly ground pepper to taste
• 10 to 12 blanched almonds
• 2 tablespoons water
• Pinch saffron
• Juice of 1/2 lemon
• 2 tablespoons flat parsley with stems, diced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    318 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 23 grams sugars; 11 grams protein; 7 milligrams cholesterol; 390 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. 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.
2. Add the chicken broth, and salt and pepper to taste. Bring to a boil, and cover. Simmer for 30 minutes.
3. 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.