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.

Ingredients
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

Directions
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.

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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

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