| Jerusalem Artichoke Soup
2 pounds of Jerusalem artichokes
6 cups of chicken broth
1 cup of thinly sliced green onions
Salt/pepper to taste
2 tablespoons of minced fresh dill |
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Scrub Jerusalem artichokes and cook in simmering water 30-40 minutes, until tender. Drain and discard cooking liquid. Peel and mash artichokes and place in a large saucepan. Stir in chicken broth and green onions. Simmer for about 15 minutes; season to taste with salt/pepper and serve sprinkled with dill. Source: Spirit of the Harvest Yields: 4 Servings |
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