Jerusalem Artichoke Soup

• 2 medium onions, peeled and diced in 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1 1/2 pounds Jerusalem artichokes (also known as California sunchokes), peeled
• 4 cups chicken broth
• Salt and freshly ground pepper to taste
• 10 to 12 blanched almonds
• 2 tablespoons water
• Pinch saffron
• Juice of 1/2 lemon
• 2 tablespoons flat parsley with stems, diced

1. Using a heavy casserole, sweat the onions in the olive oil over low heat, covered, about 20 minutes.
2. Uncover, add the garlic and artichokes and increase heat.
3. Continue sauteeing for a few more minutes.
4. Add the chicken broth, and salt and pepper to taste.
5. Bring to a boil, and cover.
6. Simmer for 30 minutes.
7. Meanwhile, using a spice grinder, grind the almonds, and mix with water.
8. Whisk mixture into the soup with the saffron strands and the lemon juice.
9. Reheat, sprinkle with parsley and serve.

onions, extravirgin olive oil, clove garlic, artichokes, chicken broth, salt, almonds, water, saffron, lemon, parsley

Taken from cooking.nytimes.com/recipes/1202 (may not work)