| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegan |
Soups, Appetizers, Vegetables, Nuts, Mark’s |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Jerusalem artichokes |
| 1 |
ts |
Lemon juice |
| 1 |
md |
Onion, chopped |
| 1 |
tb |
Olive oil |
| 3 |
c |
Stock |
|
|
Salt & pepper |
| 1 |
c |
Soy milk |
| 1/4 |
c |
Walnuts, toasted |
INSTRUCTIONS
Peel the artichokes. Cut them in half. Rub the cut halves with lemon
juice & set side.
Chop the rest of the vegetables. Heat the olive oil. Add the
artichokes & saute them, along with the onion, for 10 minutes. Stir
occasionally. Add the stock, salt & pepper. Bring the stock to a
boil, reduce heat, cover & simmer for 30 minutes. When cooked,
remove from heat & let cool.
Place soup in a blender in batches & puree until smooth. Return to a
clean pot, add the soy milk & bring back to a boil. Serve in bowls,
garnished with walnuts.
Recipe by Mark Satterly
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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