B’tayavon: Jerusalem artichoke soup

B'tayavon: Jerusalem artichoke soup

*You’ll just have to trust me that Jerusalem artichokes taste much better than they look.

2 medium onions, chopped
2 tablespoons olive oil
1 clove garlic, minced
1 and 1/2 pounds Jerusalem Artichokes, scrubbed and quartered
4 cups chicken broth
juice of 1/2 lemon
salt, pepper to taste

1) Slowly saute onion in olive oil for 20 minutes.
2) Add garlic and artichokes and saute on high for 5 more minutes.
3) Add chicken broth, salt and pepper.
4) Bring to a boil and let simmer for 30 minutes.
5) Remove from heat. Add lemon juice.
6) Puree.

*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.

Follow Me on Pinterest

Print Friendly

2 Comments to B’tayavon: Jerusalem artichoke soup

  1. Thanks! I changed it. It’s such an ugly veggie but it taste great. Shelley

  2. Emunah

    Thats not a photo of a Jerusalem artichoke. A Jerusalem artichoke is a tuber http://en.wikipedia.org/wiki/Jerusalem_artichoke

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Subscribe to FREE e-news

Monthly Archive


Donate Now!

We are a non-profit group that provides all of this information for you and for Israel. Please donate anything you can to help us keep the information lines between the Us and Israel open!

Top Areas

travelujah RSS Donate to the Jerusalem Connection ReportAuschwitz Album RevisitedWe are praying!Faith lessonsReligious online shopBon Apettit!For kids