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Jerusalem Artichoke Soup

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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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