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Jerusalem artichoke soup with truffle oil and fried sage leaves
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5 from 9 votes

Jerusalem artichoke soup with truffle oil and fried sage leaves

This Jerusalem artichoke soup with truffle oil and fried sage leaves is a nutty, velvety soup that’s perfect for fall.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4 servings
Author: Vy Tran


  • 1 pound organic Jerusalem artichokes
  • 2 tbsps freshly lemon juice
  • 1 organic leek, pale part only, sliced
  • 4 cloves of garlic, chopped
  • 2 shallots, chopped
  • 2 tbsps extra virgin olive oil
  • 4 cups organic vegetable stock
  • 1/2 cup organic heavy cream
  • 3/4 tsp salt
  • 1/4 tsp freshly ground pepper

Fried Sage Leaves

  • 1 tbsp extra virgin olive oil
  • 1/4 cup sage leaves
  • 2 tbsps truffle oil for serving


  • Scrub the sunchokes well and clean off all the dirt. Thinly slice them into 1/4 inch pieces.  
  • Place the sliced sunchoke pieces in a bowl of cold water with lemon juice until ready.
  • In a large saucepan over medium-high heat, add olive oil, leeks, and shallots and cook for 5 minutes until they start to soften.
  • Add the garlic and cook for another 5 minutes until they start to caramelize but not brown.
  • Add the drained sunchoke and vegetable stock and bring to a boil. Let it simmer and cook for another 20 minutes, stirring occasionally.
  • Use a hand blender or food processor and puree until the soup is smooth. Check the soup for desirable consistency. It shouldn’t be too watery or thick. Cook a few extra minutes to evaporate liquid or add a splash of water to thin it.  
  • Stir in the cream and season with salt and freshly ground pepper to taste. 
  • Remove the soup from heat and prepare the fried sage leaves.
  • In a small saute pan of medium heat, add olive oil and add the sage leaves. Let them cook for about 1 minute. Drain them on paper towel and set aside.
  • When ready to serve, reheat the soup gently, ladle the soup into serving bowls, top with fried sage leaves, and drizzle with truffle oil.