Recipe by Mirj
This is my friend Deborah's recipe. It's from our community cookbook -- Givat Ze'ev, A Community Cooks. Posted in response to a request.
Top Review by Mrs B
I made this yesterday for our evening meal. Aside from the fact that I didn't have any parsley (so added 1tsp dried coriander), I had to tinker with the quantities because I was cooking for 2, not 10. I'm not sure how close my soup was to the original (I used a 350g pack of jerusalem artichokes, 1 small onion, 2 small potatoes and 1/2 ltr of stock), but we enjoyed it anyway. Incidentally I was a bit unsure about the mustard powder because jerusalem artichokes have a delicate flavour. Initially I left it out, but had a rethink :-) and served the soup with a swirl of cream topped off with a swirl of home-made mustard. Lovely!
- 1 large onion, chopped
- 12 large jerusalem artichokes, peeled and washed,then sliced
- 6 medium potatoes, peeled,quartered and washed
- 3 liters water
- salt and pepper
- 1 teaspoon dill
- 1 teaspoon parsley
- 1 teaspoon mustard powder
- 1 teaspoon oil for frying onion
Directions See How It's Made
- Lightly fry the onions in the oil until soft.
- Add in the artichokes.
- Add the seasoning and then the water.
- Add in the potatoes.
- Let the liquid come to a slow boil and then let simmer for a further ½ hour until the vegetables are soft.
- When the liquid has cooled down puree or blend the soup well and return to the pot.
- Season more if necessary, to taste.
- Serve hot or cold.
- Serve parve with croutons and parsley.
- Serve dairy with a dollop of sour cream or plain yogurt.