Jerusalem artichoke soup

Yield: 4 servings

Measure Ingredient
2 pounds Jerusalem artichokes
3 teaspoons Oil
1 Celery root
1 Parsnip
1 Onion
1 cup Brown lentils
1 teaspoon Ground coriander
6 cups Chicken stock (or bouillon)
pinch Cumin
Salt and white pepper
2 teaspoons Cilantro, chopped
Lemon wedges, to garnish

Peel and thickly slice the jerusalem artichokes. Peel and cube the celery root, parsnip and onion. Fry in oil 2 minutes. Add the jerusalem artichokes, coriander, lentils and stock. Season with salt, white pepper and cumin.

Cook covered, on low heat, for 1½ hours.

Check seasonings, add chopped fresh cilantro, and cook another 10 minutes. Serve hot, with lemon wedges.

Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by Gabi Shahar, December 1994.

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