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Eucalyptus’s Jerusalem Artichoke Soup with Lemon and Saffron

Eucalyptus’s Jerusalem Artichoke Soup with Lemon and Saffron Recipe

  • 2 medium onions, diced in ½-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1½ pounds Jerusalem artichokes, peeled and quartered
  • 4 cups chicken broth
  • Salt and freshly ground pepper to taste
  • 10-12 blanched almonds
  • 2 tablespoons water
  • Pinch saffron
  • Juice of ½ lemon
  • 2 tablespoons chopped fresh Italian parsley, with stems
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 158kcal (8%)
Total Fat 6g (9%)
Saturated Fat 1g (5%)
Cholesterol 4mg (1%)
Total Carbohydrate 23g
Dietary Fiber 2g
Sugars 11g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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