Jerusalem Artichoke Soup With Crispy Sage Leaves
Updated Nov. 15, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil
- 1leek, white and pale green parts, rinsed and finely chopped
- ½cup finely chopped white onion
- 2pounds Jerusalem artichokes, peeled and rinsed
- 5cups water or vegetable stock
- 1teaspoon sea salt
- 1tablespoon extra-virgin olive oil
- 8 to 12fresh sage leaves
Crispy Sage Leaves
Nutritional analysis per serving (6 servings)
232 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 4 grams protein; 354 milligrams sodium
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.
Likely the color of the sage fried in the olive oil
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.
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!
Delicious! And I’m not the biggest fan of pureed soups, as I must like something to chew over. Loved this tho! I used almost two leeks - dark green parts too! Great weeknight meal, with a nice baguette and a small green salad.
I only had 1lb of sunchokes so I added a celeriac, 2 carrots and 2 Yukon potatoes to get to 2 lbs of veg. I also used chicken stock. Very tasty, unique soup and a great use of those winter CSA veggies! I cooked the sunchokes for 15 minutes before adding other veggies based on the "1 hour" suggestion to cook the chokes.