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Saturday, September 17, 2016

Jerusalem Artichoke Soup With Crispy Sage Leaves






Tara Parker-Pope  
  Time 45 minutes 
 Yield 4 to 6 servings
Featured in: A Lottery Win For Vegan Diners.

Ingredients
¼ cup extra-virgin olive oil
1 leek, white and pale green parts, rinsed and finely chopped
½ 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

Preparation
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.
 
From "Candle 79"
Nutritional analysis per serving (4 servings)
452 calories; 20 grams fat; 3 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 5 grams dietary fiber; 28 grams sugars; 12 grams protein; 9 milligrams cholesterol; 1026 milligrams sodium

http://cooking.nytimes.com/recipes/1015365-jerusalem-artichoke-soup-with-crispy-sage-leaves



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