Eucalyptus’s Jerusalem Artichoke Soup with Lemon and Saffron

Name: Eucalyptus’s Jerusalem Artichoke Soup with Lemon and Saffron
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings almonds; 8 servings chicken broth; 8 servings extra virgin olive oil; 8 servings garlic; 8 servings Jerusalem artichokes; 8 servings lemon; 8 servings onions; 8 servings parsley; 8 servings saffron; 8 servings Salt; 8 servings water

Need a gluten free, dairy free, and primal soup? Eucalyptus’s Jerusalem Artichoke Soup with Lemon and Saffron could be a great recipe to try. This recipe serves 8. One serving contains 330 calories, 7g of protein, and 29g of fat. If you have onions, parsley, saffron, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Using a heavy casserole with a cover, saut the onions in the olive oil over low heat, covered, about 20 minutes. (This is called sweating the onions.) Uncover, add the garlic and the artichokes, and increase heat. Continue to saut for a few more minutes.

Ingredients you will need

Artichoke