Eucalyptus’s Jerusalem Artichoke Soup with Lemon and Saffron Recipe

Eucalyptus’s Jerusalem Artichoke Soup with Lemon and Saffron Recipe

  • 2 medium onions, diced in ½-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1½ pounds Jerusalem artichokes, peeled and quartered
  • 4 cups chicken broth
  • Salt and freshly ground pepper to taste
  • 10-12 blanched almonds
  • 2 tablespoons water
  • Pinch saffron
  • Juice of ½ lemon
  • 2 tablespoons chopped fresh Italian parsley, with stems
  1. Using a heavy casserole with a cover, sauté the onions in the olive oil over low heat, covered, about 20 minutes. (This is called “sweating” the onions.) Uncover, add the garlic and the artichokes, and increase heat. Continue to sauté for a few more minutes.
  2. Add the chicken broth and salt and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
  3. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with the saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve.
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