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.Servings: 6 to 8