Parsnip and Jerusalem Artichoke Soup

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Parsnip and Jerusalem Artichoke Soup

Source: Recipzaar.

 

 

2 medium onions, chopped (leeks are also okay)

1 tablespoon (3 tsp) olive oil

2 parsnips, peeled and chopped (-OR- 1 small turnip)

1 lb (450 g) jerusalem artichokes, peeled and sliced

4 ounces (115 g) split red lentils

2 pints (950 ml) vegetable stock

1 bay leaf

salt and pepper

 

 

1. When you are preparing the artichokes, drop them into water with a

bit of lemon juice or vinegar as you go so they don't discolour. Drain

before adding to the recipe later.

 

2. Start the soup by sauteing the onions in the oil for a couple minutes.

 

3. Add the parsnips and artichokes. Fry for 3 to 4 minutes, then put

the lid on and sweat for 5 minutes, stirring once or twice to avoid

sticking. You may need to add 1/4 cup water if things start to stick

to the pot.

 

4. Rinse the lentils in a sieve then add to the vegetables with the

stock. Stir well and bring to the boil. Boil for 10 minutes, then

reduce heat to a gentle simmer. Simmer for about 25 minutes.

 

5. Remove the bay leaf.Liquidise if preferred, then season to taste.

 

 

Serves 4.