Title: Jerusalem Artichoke, Onion and Garlic Soup
Categories: None
Yield: 1 Servings

1 1/2 lb Jerusalem artichokes, peeled
-and cut into 1/2 inch
-pieces
1 lg Onion, coarsely chopped
2 Ribs of celery, chopped
1 lg Carrot, peeled and chopped
4 Cloves garlic, peeled and
-chopped
1 tb Minced chives (optional) (up
-to 2)
1 pn Each of ground sage,
-tarragon, thyme, basil (or
-anything else you like)
2 qt Non-fat chicken stock
3 tb Corn starch
Salt and pepper to taste

This one works best in a non-stick soup pot. If you don't have one, you'll
need to put a couple tablespoons of oil or butter in it to cook the
vegetables. Ingredients: makes 2 quarts, roughly

Method: Combine the veggies in a non-stick pan over medium heat, stirring
frequently until the onion is clear and wilted, from 10 to 20 minutes. Add
seasonings and all but a cup of stock and bring to a boil. Immediately
lower the heat to a simmer and cover. Simmer gently about a half hour.
Combine the starch and remaining stock and stir into the soup to thicken.
Correct seasonings. Remove from heat and serve.

Hey, really. Try some of these American vegetables. Time was when they were
referred to in the various Amerindian languages as "Sun Roots." Works for
me. Enjoy, very much.

Posted to FOODWINE Digest 08 Oct 96

From: Bob Pastorio

Date: Tue, 8 Oct 1996 08:31:13 -0700