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.
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
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.
We enjoyed this supremely. To give it even more creaminess, tryin soaking half a cup of cashews in boiling water while the soup simmers, then add before blending.
@amy do you add only the cashews or the water and cashews?
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