Jerusalem Artichoke Soup With Crispy Sage Leaves

I fried some slices of jerusalem artichoke in peanut oil and used them next to the sage as a topping

This was decent. Super creamy and has a bold sunchoke flavor. Very easy to make. Per other reviews, I let it simmer for over an hour before blending. I also added juice from one lemon when I added the water (I didn’t notice any lemon flavor from doing this). I read an article recently that suggested boiling sunchokes with lemon juice to help reduce gas. Overall, the soup was just okay. I think I’ll add a little lemon zest when reheating my leftovers to see of that brightens it up a bit.

This recipe yielded a very thin and watery soup. I was disappointed.

Super tasty, light yet filling. Sadly I too was felled by the fartichokes. Simmered for 60 mins as suggested and peeled but still in extreme gastric discomfort tonight

I appreciate all of the comments and took two suggestions to heart. I didn't peel the chokes although I did clean them up a bit and I simmered this for an hour. I also subbed chicken broth for the veg broth as that was what I had on hand. After an hour of simmering, I had to add liquid - probably about 12 oz of hot water to thin it. I served it as suggested and there was not a drop left by the end of the meal. Chokes are hard to find so call your stores or market first.

This soup is simple yet outstanding, and the fried sage really makes it an experience. I simmered for about an hour as per other reviewers’ recommendations (and subbed shallots for onion as that’s what I had). Can’t believe how creamy and filling it is!

Jerusalem artichokes or sun chokes are such a delicacy, often overlooked by many. I cooked the artichokes for 45 plus minutes, and added a dollop of crème fraiche mixed with lemon zest and juice, and toasted pumpkin seeds when serving the soup. It became a top notch restaurant quality dish!

I've made this a few times and find there's no need to let the simmered veggies cool before blending which also precludes the need to cook longer as the blenderized veggies will continue to cook some as the soup cools before storage in the frig and reheat for serving. With homemade vegetable stock I don't feel the need to add another garnish other than the sage leaves.

The trick to reduce gas is to peel your sunchokes. Personally, I Iike a little skin with mine, but that’s the part that packs the punch.

We loved this. Fed it to a picky over-75 crowd, as well as some vegans and a couple eat-anything dudes. And a couple kids. All loved it. A keeper.

Delicious, and I am so glad other commenters recommended simmering the soup for an hour. I've suffered from Jerusalem artichokes before, but the long simmer disarmed the chokes, so to speak. Tomorrow I will try dolloping a little sour cream atop for a tangy contrast.

Some minor adjustments: added a dash of turmeric and 6 sage leaves to leeks and onions, added celery stalk and carrot to vegetables instead of stock (removed before purée), and simmered for an hour as recommended in comments. Also, didn’t bother peeling, just scrubbed well and trimmed ends.

Allowed the artichokes to simmer in the broth for an hour. Didn't have leeks so I just used onions. I added chicken stock instead of water. It was DELICIOUS. Highly recommend.

This is a delicious soup and very easy to cook. I didn't peel the artichokes. And I used a stick blender, much easier than a blender. You don't need to cool the soup first. I also added a bit of cream at the end.

i added cauliflower which gave it extra creaminess. was great!