Gather up your ingredients.
Chop one onion, and measure out a half cup.
Clean and chop the white and pale green parts of the leek.
Heat 1/4 cup olive oil in a large pot, over medium high heat.
Add the leak and the onion. Sauté until soft, about 5 minutes.
Slice into smaller chunks.
Add the Jerusalem artichokes to the pot.
Add 5 cups of broth or water and a teaspoon of sea salt.
Bring to a boil.
Decrease the heat to a simmer. Cover and cook until the artichokes are tender. This should take about 25-30 minutes.
Meanwhile, you can prepare the crispy sage leaves. Hear 1 tablespoon of olive oil in a small sauté pan.
Drop in the sage leaves, and sauté until crisp, about 2 minutes.
Remove from the pan and drain on a paper towel.
Once the artichokes are tender, remove from the heat and let cool for a couple minutes. Working in batches, add to a blender and process until smooth.
Pour back into the large soup pot, and gently reheat to serve.
Garnish each serving with a couple crispy sage leaves. Drizzle truffle oil on top if desired.
- 1/4c Extra virgin olive oil
- 1/2c White onion, chopped
- 1.0 Large leek, white & pale green parts, chopped
- 5.0c Water or vegetable stock
- 1.0tsp Sea salt
- 1.0Tbsp Extra virgin olive oil
- 12.0 Fresh sage leaves
- 2.0lb Jerusalem artichokes, peeled and rinsed
San Francisco, California