Jerusalem Artichoke Soup With Crispy Sage Leaves

1. 1

   Heat the olive oil in a soup pot over medium heat.

2. 2

   Add the leek and onion and saute until softened, about 5 minutes.

3. 3

   Add the Jerusalem artichokes, water and salt and bring to a boil.

4. 4

   Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.

5. 5

   Remove from the heat and let cool.

6. 6

   Transfer the mixture to a blender and process until smooth.

7. 7

   Taste and adjust the seasonings if necessary.

8. 8

   Gently reheat before serving.

9. 9

   To crisp the sage leaves, heat the olive oil in a small saute pan over medium heat.

10. 10

    Add the sage leaves and saute until just crisp, about 2 minutes.

11. 11

    Drain on paper towels.

12. 12

    Garnish each serving with a couple of the sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.