Dinner Tonight: Sunchoke Soup With Lemon And Saffron Recipe

• 2 onion, chopped
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 1/2 pounds sunchokes, peeled and quartered
• 4 cups chicken broth
• Salt and pepper
• 10 almonds
• 2 tablespoons water
• Pinch of saffron
• Juice of 1/2 lemon
• 2 tablespoons parsley, minced

1. Pour the olive oil into a large dutch oven or heavy pot with a lid. Turn heat to low and add the onions. Cover the pot and cook for 20 minutes, stirring every 2 to 3 minutes or so.
2. Remove the cover, turn the heat to medium and toss in the garlic and the sunchokes. Cook for 2 more minutes, stirring occasionally. Then pour in the chicken broth and turn the heat to high. Sprinkle with a pinch of a salt and pepper. When just about to a boil, reduce heat to simmer, cover, and cook for 30 minutes.
3. Meanwhile, bring a small pot of water to a boil. Add the almonds to a bowl and then pour the boiling water on top. Let sit for 1 minute, then drain, and rinse under cold water. Dry them off and then grind them up in a spice grinder or mortar and pestle. Mix them with the water.
4. Whisk the water and almond paste into the soup. Add the pinch of saffron, the lemon juice, and the parsley. Season with salt and pepper to taste.

onion, extravirgin olive oil, garlic, sunchokes, chicken broth, salt, almonds, water, saffron, lemon, parsley

Taken from www.seriouseats.com/recipes/2009/12/sunchoke-soup-with-lemon-and-saffron-jerusalem-artichokes-recipe.html (may not work)