Yid.Dish: Jerusalem Artichoke Soup with Lemon and Saffron
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…