Specializing in Private Tours of Israel and Israel's Lesser Known Tourist Attractions, the Gems.
Specializing in Private Tours of Israel and Israel's Lesser Known Tourist Attractions, the Gems. 

Artichoke Soup with Mustard and Yogurt - a Crusader Recipe

Source: Daniel Rogov's z"l Israeli Wine and Dinning


Servings: Serves 6 - 8


1/4 cup butter 
2 1/4 lb. (1 kilo) Jerusalem artichokes, peeled and sliced (if Jerusalem artichokes are not available, use the hearts of regular artichokes)
2 large onions, sliced thinly
1 1/2 Tbsp. powdered mustard
6 cups chicken stock
1 bouquet garni made by tying together 2 sprigs each of parsley and thyme and 1 bay leaf
3/4 cup yogurt
2 tsp. parsley, chopped finely


1. In a saucepan melt the butter over a low flame.


2. Add the artichokes, onion and mustard, cover and cook gently for about 10 minutes.


3. Pour over the stock, stir well, and bring the mixture to a boil.


4. Add the bouquet garni, reduce the flame, cover and simmer gently for 1/2 hour.


5. Puree the still solid portions of the soup, add the yogurt and parsley and, over a low flame heat through, stirring constantly without allowing to boil. Serve hot. (Serves 6 - 8).

Reprinted with permission from Daniel Rogov's z"l Israeli Wine and Dinning



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