Jerusalem Artichoke Soup

2 lb Jerusalem artichokes

6 c Chicken broth

1 c Thinly sliced green onions

Salt/pepper to taste 2 T Minced fresh dill

Scrub Jerusalem artichokes and cook in simmering water 30-40 minutes, until tender. Drain and discard cooking liquid. Peel and mash artichokes and place in a large saucepan. Stir in chicken broth and green onions. Simmer for about 15 minutes; season to taste with salt/pepper and serve sprinkled with dill. Source: Spirit of the Harvest