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Jerusalem Artichoke Soup
Yield: 4 servings

2 lb jerusalem artichokes
3 ts oil
1 celery root
1 parsnip
1 onion
1 c brown lentils
1 ts ground coriander
6 c chicken stock (or bouillon)
pn cumin
salt and white pepper
2 ts cilantro, chopped
lemon wedges, to garnish

Peel and thickly slice the jerusalem artichokes. Peel and cube the
celery root, parsnip and onion. Fry in oil 2 minutes. Add the
jerusalem artichokes, coriander, lentils and stock. Season with
salt, white pepper and cumin.

Cook covered, on low heat, for 1 1/2 hours.

Check seasonings, add chopped fresh cilantro, and cook another 10
minutes. Serve hot, with lemon wedges.

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