2 pounds jerusalem artichokes
6 cups chicken broth
1 cup thinly sliced green onions
salt/pepper to taste
2 tbsp. 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.

Serving Size: 4