jerusalem artichoke soup
categories: israeli, soups, vegetables 
yield: 4 servings 
 
2 lb.  jerusalem artichokes
3 tsp  oil
1   celery root
1   parsnip
1   onion
1 cup  brown lentils
1 tsp  ground coriander
6 cup  chicken stock (or bouillon)
  pn cumin
  salt and white pepper
2 tsp  cilantro, chopped
  lemon wedges, to garnish
 
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 & stock. season with salt, white pepper and 
cumin. cook covered, on low heat, for 1 1/2 hours. check seasonings, add 
chopped fresh cilantro, and cook another 10 minutes. serve hot, with lemon 
wedges. 
 
source: hanoch bar-shalom, yediot acharonot 
translated by gabi shahar 
 
 
 
(ID: 78417) Mirror: rec.food.recipes: Fri, Aug 8, 2003


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