Recipe: Lemony Egg-drop Soup with Jerusalem Artichokes/Sunchokes

[Guest guest]

You can make this into a whole meals by cooking not-m**t balls in it:

Shoshana

 

Lemony Egg-drop Soup with Jerusalem Artichokes

1 kg Jerusalem artichokes, scrubbed and sliced

1 medium onion, diced

2 Tbl oil, preferably olive

3 cups of vegetable broth

1 /2 cup lemon juice, divided

Small bunch of parsley, finely chopped, divided

Coarsely ground black pepper

1 lightly beaten egg

Cooked rice (optional)

 

1. Heat the oil in a soup pot and saute the onion until soft but not

brown.

2. Add the broth, Jerusalem artichokes, 2 /3 of the lemon juice, most

of the parsley and the pepper. Bring to a boil.

3. Lower the flame, cover and simmer until the Jerusalem artichokes

are soft. (If not serving immediately, stop here.)

4. Beat the remaining lemon juice and egg together.

5. Pour into the lightly simmering soup while stirring and remove from

the heat as soon as the egg solidifies.

6. If serving with rice, add a few spoonfuls to the bottom of each

bowl before ladling the soup.

7. Garnish with reserved parsley.