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.

$Add the leak and the onion. Saut\u00e9 until soft, about 5 minutes.$

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.

$Meanwhile, you can prepare the crispy sage leaves. Hear 1 tablespoon of olive oil in a small saut\u00e9 pan.$

Meanwhile, you can prepare the crispy sage leaves. Hear 1 tablespoon of olive oil in a small sauté pan.

$Drop in the sage leaves, and saut\u00e9 until crisp, about 2 minutes.$

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.

How to make candle 79's jerusalem artichoke soup

Candle 79 is one of my favorite restaurants, so I was very excited when they recently published a new cook book. This recipe is for a smooth Jerusalem artichokes soup with crispy sage leaves.