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Ingredients
2 medium onions, peeled and diced in ½-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 ½ lemon
2 tablespoons flat parsley with stems, diced
Nutritional analysis per serving (6 to 8 servings)
23 grams carbs; 4 milligrams cholesterol; 160 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 578 milligrams sodium; 6 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Add the chicken broth, and salt and pepper to taste. Bring to a boil, and cover. Simmer for 30 minutes.
- Step 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.
Private Notes