JERUSALEM ARTICHOKE SOUP WITH CRISPY SAGE LEAVES
Provided by Tara Parker-Pope
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 16 grams
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Mehabin Anhum
[email protected]I'm not a fan of Jerusalem artichokes, but I thought I'd give this soup a try. I was surprised to find that I actually liked it! The soup was creamy and flavorful, and the crispy sage leaves added a nice touch.
Divine Ogbeche
[email protected]This soup is amazing! I've never had anything like it before. The Jerusalem artichokes give it a unique flavor that I love.
tali mushavhanamadi
[email protected]This soup is a bit too rich for my taste. I think I'll try making it with less cream next time.
Xsxcorpion
[email protected]I followed the recipe exactly and my soup turned out delicious! I loved the combination of flavors and the crispy sage leaves were a great addition.
Isabel Taylor
[email protected]This soup is just okay. It's not bad, but it's not great either. I probably won't make it again.
Cora Lambrick
[email protected]I'm not sure what went wrong, but my soup turned out bland and watery. I think I might have added too much water.
Mahabur Rhaman
[email protected]This soup is a great way to use up leftover roasted Jerusalem artichokes. It's also a great way to get your daily dose of vegetables.
Bimal chokami
[email protected]I love this soup! It's hearty and filling, and the Jerusalem artichokes give it a unique flavor.
Vanessa Klaasen
[email protected]This soup is a little time-consuming to make, but it's worth the effort. The flavors are complex and delicious, and the crispy sage leaves add a nice touch of crunch.
Sheikh Zakria
[email protected]I've made this soup several times now and it's always a hit. It's a great way to use up Jerusalem artichokes, and the crispy sage leaves are always a crowd-pleaser.
Customer Service
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of the Jerusalem artichokes, leeks, and sage.
Mary Mar
[email protected]I'm not a huge fan of Jerusalem artichokes, but I thought I'd give this soup a try. I'm glad I did! The soup was delicious and the artichokes were not overpowering at all.
AT9 ECLiPSE
[email protected]I followed the recipe exactly and the soup turned out perfectly. It was creamy, flavorful, and the crispy sage leaves were the perfect finishing touch.
Jewel Sheikh
[email protected]This soup is a must-try! It's easy to make and absolutely delicious. I'll definitely be making it again.
Tpain Hobz
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. It was creamy and flavorful, and the crispy sage leaves were a great addition.
Adeniji Kehinde
[email protected]This soup was a delight! The Jerusalem artichokes gave it a creamy, nutty flavor, and the crispy sage leaves added a nice touch of texture and flavor.