You’ve heard of Artichokes, and this post has absolutely nothing to do with them!
Oh, you say. Then what is a Jerusalem Artichoke? It’s actually a tuber related to Sunflowers, also called Sunchoke (I know, confusing!) and long ago someone described them as tasting somewhat like Artichokes. Go figure!
Anyhooo, these weird little guys are surprisingly rich, sweet and nutty flavor. Perfect for a satisfying, cold weather soup.
Here’s my new favorite way to do it from Candle 79 Cookbook . Try it this weekend and let me know what you think?!
Candle 79’s Jerusalem Artichoke Soup With Crispy Sage Leaves
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
Crispy Sage Leaves
1 tablespoon extra virgin olive oil
8 to 12 fresh sage leaves
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.
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.
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.