Jerusalem artichoke, onion and garlic soup

Yield: 1 Servings

Measure Ingredient
1½ pounds Jerusalem artichokes, peeled and cut into 1/2 inch pieces
1 large Onion, coarsely chopped
2 Ribs of celery, chopped
1 large Carrot, peeled and chopped
4 Cloves garlic, peeled and chopped
1 tablespoon Minced chives (optional) (up to 2)
1 pinch Each of ground sage, tarragon, thyme, basil (or anything else you like)
2 quarts Non-fat chicken stock
3 tablespoons Corn starch
Salt and pepper to taste

This one works best in a non-stick soup pot. If you don't have one, you'll need to put a couple tablespoons of oil or butter in it to cook the vegetables. Ingredients: makes 2 quarts, roughly Method: Combine the veggies in a non-stick pan over medium heat, stirring frequently until the onion is clear and wilted, from 10 to 20 minutes. Add seasonings and all but a cup of stock and bring to a boil. Immediately lower the heat to a simmer and cover. Simmer gently about a half hour.

Combine the starch and remaining stock and stir into the soup to thicken.

Correct seasonings. Remove from heat and serve.

Hey, really. Try some of these American vegetables. Time was when they were referred to in the various Amerindian languages as "Sun Roots." Works for me. Enjoy, very much.

Posted to FOODWINE Digest 08 Oct 96 From: Bob Pastorio <pastorio@...> Date: Tue, 8 Oct 1996 08:31:13 -0700

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