Serves 4–6 / Ingredient tip: A member of the sunflower family, Jerusalem artichokes (also called sunchokes) are sweeter and nuttier than regular potatoes, and exert less effect on blood sugar. Prep tip: Like potatoes, sunchokes don’t always need to be peeled, but do scrub well.
2 tablespoons olive oil
2 medium onions, diced
1 clove garlic, minced
1½ pounds Jerusalem artichokes (sunchokes), peeled and cut into 3/4-inch chunks
4 cups vegetable broth
12 blanched almonds
2 tablespoons water
1 pinch powdered saffron
Juice of ½ lemon, plus more to taste
2 tablespoons chopped fresh Italian parsley, including stems
1. Place a heavy pot or Dutch oven over low heat. Add olive oil and onions. Cover and sauté about 20 minutes, stirring occasionally, to sweat and soften onions.
2. Add garlic and sunchokes, and increase heat to medium. Sauté, uncovered, for several minutes. Add broth, plus salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
3. Using a spice grinder, mortar and pestle, or food processor, coarsely grind almonds and mix with 2 tablespoons water. Add mixture to soup. Add saffron and lemon juice, whisking to blend thoroughly. Heat through. Taste and adjust seasoning with salt and lemon juice. Serve piping hot, garnished with fresh parsley.
PER SERVING: 251 cal, 30% fat cal, 9g fat (6g mono, 1g poly, 1g sat), 0mg chol, 9g protein, 41g carb, 4g fiber, 400mg sodium
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