Eucalyptuss Jerusalem Artichoke Soup with Lemon and Saffron

Ingredients

• 2 medium onions, diced in ½-inch pieces
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1½ pounds Jerusalem artichokes, peeled and quartered
• 4 cups chicken broth
• Salt and freshly ground pepper to taste
• 10-12 blanched almonds
• 2 tablespoons water
• Pinch saffron
• Juice of ½ lemon
• 2 tablespoons chopped fresh Italian parsley, with stems

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