Jerusalem Artichoke Soup

Time: 25 minutes
Effort: Easy
Serves: 4

10-15 Jerusalem artichokes (use 15 if they are small)
2 cups chicken or beef broth
Salt & pepper to taste
1 tsp lemon juice
1/2 tsp chopped parsley per serving for decoration

Peel the Jerusalem artichokes and simmer in the broth until they are very soft. Strain, keeping the broth. In a blender or food processor, puree the artichokes until completely lump free. Return the puree to the broth, adjust the flavor with salt and pepper, add the lemon juice and blend well. Simmer again for another 2-3 minutes and serve topped with chopped parsley.


  Total Fat
0.6 g
0.0 mg
1,323.7 mg
17.6 mg
  Total Carbohydrate
37.8 g
  Dietary Fiber
3.4 g
20.8 g
4.9 g