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Post by Granny Smith on Mar 3, 2008 9:19:44 GMT -5
Jerusalem Artichoke Soup contributed by flagal
2 lb Jerusalem artichokes 6 c Chicken broth 1 c Thinly sliced green onions Salt/pepper to taste 2 tb Minced fresh dill
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.
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