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Jerusalem Artichoke Soup

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

Directions:

  1. Peel the artichokes. Cut them in half. Rub the cut halves with lemon juice and set side. Chop the rest of the vegetables. Heat the olive oil.
  2. Add the artichokes and sauté them, along with the onion, for 10 minutes. Stir occasionally. Add the stock, salt and pepper. Bring the stock to a boil, reduce heat, cover and simmer for 30 minutes. When cooked, remove from heat and let cool.
  3. Place soup in a blender in batches and purée until smooth. Return to a clean pot, add the soy milk and bring back to a boil. Serve in bowls, garnished with walnuts.
  4. Servings: 4 to 6
    Source:
    Submitted by: Recipe Group Member
    Date:

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