Jerusalem Artichoke Soup

Ingredients: 2 lb Jerusalem artichokes 3 tsp Oil 1 Celery root 1 Parsnip 1 Onion 1 cup Brown lentils 1 tsp Ground coriander 6 cup Chicken stock or bouillon Cumin Salt White pepper 2 tsp Cilantro, chopped Lemon wedges, to garnish

Cooking Instructions: 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 & 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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