PALESTINE SOUP
This unique soup offers a comforting and flavorful experience, perfect for a light yet satisfying meal. The combination of Jerusalem artichokes, root vegetables, and savory stock creates a rich and aromatic broth. The soup is then strained for a smooth, creamy texture, making it an elegant and delicious choice for any occasion.
Ingredients
- 3 pounds Jerusalem artichokes
- 2 quarts Stock (vegetable or chicken)
- 1 Onion
- 1 Turnip
- 1 head Celery
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
Instructions
- 1Peel and slice the Jerusalem artichokes, onion, and turnip. Slice the celery head.
- 2Place the sliced vegetables in a pot with the stock. Bring to a boil and then reduce heat to a simmer. Cook until the vegetables are tender, about 20-30 minutes.
- 3Once the vegetables are tender, remove the soup from the heat. Carefully rub the soup through a hair sieve (or use a blender for a smoother texture). Season with salt and pepper to taste.
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