Jerusalem Artichoke Soup 2

  • 2 lbs Jerusalem artichokes
  • 6 cup Chicken broth
  • 1 cup Thinly sliced green onions
  • Salt/pepper to taste
  • 2 Tbsp Minced fresh dill image placeholder

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
Submitted by: Recipe Group Member