Jerusalem Artichoke Soup – New Mexico Farmers' Marketing Association

Ingredients

• 3 tablespoons lemon juice
• 1 quart water
• 1½ pounds Jerusalem artichokes, sliced 1/8-inch thick
• 2 teaspoons olive oil
• ¼ cup onion, chopped
• ½ cup white wine
• 5 cups vegetable broth
• salt and white pepper, to taste