Jerusalem Artichoke Soup With Crispy Sage Leaves
Updated November 14, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil
1 leek, white and pale green parts, rinsed and finely chopped
½ cup finely chopped white onion
2 pounds Jerusalem artichokes, peeled and rinsed
5 cups water or vegetable stock
1 teaspoon sea salt
CRISPY SAGE LEAVES
1 tablespoon extra-virgin olive oil
8 to 12 fresh sage leaves
Nutritional analysis per serving (4 to 6 servings)
31 grams carbs; 232 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 4 grams fiber; 354 milligrams sodium; 4 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
- Step 2
Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
- Step 3
To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.
Private Notes
Comments
If you don't cook the artichokes for at least 45 min you will fart. I simmer for a full hour. Also i put cream in it at he end. I think this is better.
Delicious, and I am so glad other commenters recommended simmering the soup for an hour. I've suffered from Jerusalem artichokes before, but the long simmer disarmed the chokes, so to speak. Tomorrow I will try dolloping a little sour cream atop for a tangy contrast.
Likely the color of the sage fried in the olive oil
this recipe is delicious but could use more instructions given sunchokes aren't a quotidian ingredient. I tried to peel them with a spoon, like ginger, but was still losya lot of sunchoke. ended up leaving them largely unpeeled and also slicing them up. the sage flavor adds a transcendent element.
I peeled the sunchokes, boules in a pot of water with vinegar for 15 minutes. Strained them. Rinsed them. Boiled again for 15 minutes with a fresh pot of vinegar water. Then I started this recipie.
I didn’t make the sage oil, but put some fresh basil on instead. Also added some leftover mascarpone to the puree. I simmered just under an hour. Peeled some, but not all. Very good!