Sunchoke Soup with Sage
It’s that time of year again — sunchokes are back! These knobby little tubers signal the arrival of cooler weather, and this Sunchoke Soup with Sage is the perfect way to celebrate their return. I could easily eat a few bowls of this soup, with or without a hunk of crusty sourdough. It’s smooth, earthy, and comforting — a simple meal on its own, or a beautiful first course for a holiday meal.
Ingredients
¼ cup extra virgin olive oil
1 bunch green onions, white and green parts, chopped
½ white onion, chopped
2 pounds sunchokes, washed and scrubbed (or peeled)
5 cups water
1 teaspoon sea salt
10–12 fresh sage leaves
Preparation
Heat the olive oil in a soup pot over medium heat. Add the chopped green onions and white onion and sauté until softened, about 5 minutes.
Add the sunchokes, water, salt, and 3–4 sage leaves. Bring to a boil, then reduce the heat, cover, and simmer until the sunchokes are tender — about 45 minutes. Keep an eye on it as it cooks to be sure you don’t lose too much liquid.
Remove from heat and let cool slightly. Discard the whole sage leaves. Transfer the soup to a blender and process until smooth. Taste and adjust the seasoning if needed. Gently reheat before serving.
To make crispy sage for garnish, heat a tablespoon of olive oil in a small sauté pan over medium heat. Add the remaining sage leaves and cook until just crisp — about 2 minutes. Spoon the soup into bowls and top each one with a drizzle of the sage oil and a couple of crispy leaves.
It’s simple, rustic, and full of flavor — everything I love about fall cooking.
