Jerusalem artichoke soup
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.