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Soup, Palestine

Source of Recipe


Unknown



List of Ingredients



• 2 T butter
  
• 1 onion, sliced
  
• 1 1/2 pounds of sunchokes, peeled and sliced
  
• 4 C chicken or veal stock
  
• 1/4 C milk
  
• 3/4 tsp salt
  
• 1/8 tsp white pepper
  
• Chopped parsley
  
• Lemon slices
  






Instructions



1. Saute onion in the butter 5 minutes, or until translucent. Add sunchokes, mix until well coated, saute 5 minutes more.
   
   
2. Add stock, bring to a boil, simmer, half covered for 20 minutes, or until tender. Cool and puree. return to the kettle and add the quarter cup milk, the three quarter teaspoon salt and the one eight teaspoon pepper.
   
   
3. Heat thoroughly, but do not boil. Serve garnished with parsley and lemon.