Recipe for Jerusalem Artichoke, Onion and Garlic Soup 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1/2 lb Jerusalem artichokes, peeled and cut into 1/2 inch pieces
1 lrg Onion, coarsely chopped
2 x Ribs of celery, chopped
1 lrg Carrot, peeled and chopped
4 x Cloves garlic, peeled and chopped
1 tbl Minced chives (optional) (up to 2)
1 pch Each of ground sage, tarragon, thyme, basil (or anything else you like)
2 qt Non-fat chicken stock
3 tbl Corn starch
Instructions:
Instructions: This one works best in a non-stick soup pot. If you dont have one, youll need to put a couple tablespoons of oil or butter in it to cook the vegetables. Ingredients: makes 2 quarts, roughly

Method: Combine the veggies in a non-stick pan over medium heat, stirring frequently until the onion is clear and wilted, from 10 to 20 minutes. Add seasonings and all but a cup of stock and bring to a boil. Immediately lower the heat to a simmer and cover. Simmer gently about a half hour.

Combine the starch and remaining stock and stir into the soup to thicken.

Correct seasonings. Remove from heat and serve.

Hey, really. Try some of these American vegetables. Time was when they were referred to in the various Amerindian languages as "Sun Roots." Works for me. Enjoy, very much.

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