Jerusalem Artichoke Soup With Crispy Sage Leaves

Name: Jerusalem Artichoke Soup With Crispy Sage Leaves
Total time: 45 min
Ingredients: 1/4 cup extra-virgin olive oil; 1 leek, white and pale green parts, rinsed and finely chopped; 1/2 cup finely chopped white onion; 2 pounds Jerusalem artichokes, peeled and rinsed; 5 cups water or vegetable stock; 1 teaspoon sea salt; 1 tablespoon extra-virgin olive oil; 8 to 12 fresh sage leaves

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Total: 45 minutes

Servings: 5

Cost: $4.98 /serving

Author : Tara Parker-Pope

dairy free gluten free kosher

Jerusalem Artichoke Soup With Crispy Sage Leaves

Ingredients

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1/4 cup extra-virgin olive oil1 leek, white and pale green parts, rinsed and finely chopped1/2 cup finely chopped white onion2 pounds Jerusalem artichokes, peeled and rinsed5 cups water or vegetable stock1 teaspoon sea salt1 tablespoon extra-virgin olive oil8 to 12 fresh sage leaves

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Instructions

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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.