The Recipe

Jerusalem Artichoke Soup with Lemon And Saffron

COOK TIME : an hourPREP TIME : 20 minutes
From Food Network
Jerusalem Artichoke Soup with Lemon And Saffron
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Ingredients

DESCRIPTION

No description provided.


INGREDIENTS

  • 1 1/2 pounds Jerusalem artichokes, peeled and quartered
  • 10 to 12 blanched almonds
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • Salt, pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh Italian parsley, with stems
  • 2 medium onions, 1/2-inch dice
  • Pinch saffron
  • 2 tablespoon water
  • 1/2 lemon, juiced

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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