Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?

Jerusalem Artichoke Soup with Pumpernickel Croutons

prep time: 10
cook time: 22


  • 1 (0.25 inch-thick) slice pumpernickel bread, crust discarded and bread cut into 0.25 inch dice
  • 1 1/2 pounds Jerusalem artichokes (sometimes called Sun Chokes)
  • 1 1/2 cups nonfat (skim) milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 dash black pepper
  • Garnish: 2 tablespoons chopped fresh flat-leaf parsley


Preheat oven to 400 degrees.

Toast bread in a shallow baking pan in middle of oven, stirring once or twice, until crisp, about 7 minutes.

Peel artichokes with a vegetable peeler and cut into 1 inch pieces, then simmer in milk and water in a 3 quarts heavy saucepan, partially covered (be careful not to let it boil over), stirring occasionally, until artichokes are very tender, about 15 minutes.

Puré,e artichokes with cooking liquid, salt, and pepper in 2 batches in a blender until smooth (use caution when blending hot liquids). Transfer puré,e to same saucepan and thin with additional water if necessary. Heat soup over moderate heat, stirring, until hot. Serve topped with croutons and parsley.