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May 5 - December 15
1573 West Broad St.
Athens, GA, 30606
Jerusalem Artichoke Soup
Servings: 2 | Prep Time: 50 Minutes
Ingredients
50 g Butter
75 g Onion Finely Diced
50 g Celery Finely Sliced
2 Garlic Cloves Finely Sliced
1 Tsp Cumin Seeds
500 g Jerusalem Artichokes Peeled and sliced into coins around 5mm thick
1 Tsp Lemon juice
250 ml Vegetable stock
100 g Sour Cream optional
Salt and Pepper as needed
Directions
Heat the butter over a medium heat in saucepan and add in the onion and celery and cook for 5 minutes, the onions should then be soft and translucent.
Add in the garlic and cumin seeds and cook for a further 2 minutes.
Stir in the Jerusalem artichokes and cook for 5 minutes.
Then add in the vegetable stock along with the lemon juice and cook until the artichokes are soft, about 15-20 minutes depending on size.
When the artichokes are soft, blend the soup until smooth and stir in the sour cream, check for seasoning and add salt and pepper as required and serve.
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