Lentil: Jerusalem Artichoke Lentil Soup
Source of Recipe
www.recipes.alastra.com
List of Ingredients
2 pounds Jerusalem artichokes
3 teaspoons oil
1 celery root
1 parsnip
1 onion
1 cup brown lentils
1 teaspoon ground coriander
6 cups chicken stock
1 pinch cumin
salt and white pepper
2 teaspoons cilantro, chopped
Recipe
Peel and thickly slice the jerusalem artichokes. Peel and cube the celery root, parsnip and onion. Fry in oil 2 minutes. Add the jerusalem artichokes, coriander, lentils and stock. Season with salt,white pepper and cumin. Cook covered, on low heat, for 1 1/2 hours. Check seasonings, add chopped fresh cilantro, and cook another 10 minutes. Serve hot, with lemon wedges.
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