This soup, from The Foods of Israel Today, originated with Chef Moshe Basson of Jerusalem’s Eucalyptus Restaurant.
Yield: 6-8 Servings
2 medium onions, diced in 1/2-inch pieces
2 Tbs extra virgin olive oil
1 clove garlic, minced
1 1/2 lbs Jerusalem artichokes, peeled and quartered
4 cups chicken broth / veggie broth
10-12 blanched almonds
2 Tbs water
Juice of 1/2 lemon
2 Tbs chopped fresh Italian parsley, with stems
Salt and freshly ground pepper to taste
1) Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. (This is called “sweating” the onions.) Uncover, add the garlic and artichokes, and increase heat. Continue to saute for a few more minutes.
2) Add the chicken broth and salt and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
3) Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with the saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve.
Note: You can replace the Jerusalem artichokes with artichoke hearts; or make a dairy soup by replacing the chicken broth with a vegetable broth and substituting 1/2 cup of heavy cream for the almonds and water. The vegetables may also be pureed before serving.