1 ½poundsJerusalem artichokes, peeled and cut into 3/4-inch chunks
4cupsvegetable broth
12blanched almonds
2tbspwater
1pinchpowdered saffron
Juice of ½ lemon, plus more to taste
2tbspchopped fresh Italian parsley, including stems
Instructions
Place a heavy pot or Dutch oven over low heat. Add olive oil and onions. Cover and sauté about 20 minutes, stirring occasionally, to sweat and soften onions.
Add garlic and Jerusalem artichokes (sunchokes), and increase heat to medium. Cook and stir, uncovered, for several minutes. Add broth, plus salt and pepper to taste. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
Using a spice grinder or food processor, coarsely grind almonds and mix with 2 tablespoons water. Add mixture to soup. Add saffron and lemon juice, whisking to blend thoroughly. Heat through. Taste and adjust seasoning with salt and lemon juice. Serve piping hot, garnished with fresh parsley.