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Jerusalem Artichoke Soup, with Crispy Artichoke & Sage Chips

Jerusalem Artichoke Soup, with Crispy Artichoke & Sage Chips  

Serves 6


A more perfect Thanksgiving first course I never did meet. ’Tis the season for these tubers, which actually have nothing to do with artichokes and everything to do with sunflowers, the bloom to which they’re related in a plant way. Nutty and rich, I cooked those ‘chokes with apples and potatoes, blending them up into a creamy soup I top with crispy little chips I made from one ‘choke (and some sage leaves) I set aside


2 tablespoons lemon juice 

2 pounds Jerusalem artichokes, washed, peeled, and cut into 1-inch chunks

2 medium potatoes, peeled and quartered 

2 medium apples, peeled, halved, cored, and halved again

2 tablespoons olive oil, plus more for drizzling

1 large onion, diced 

3 garlic cloves, minced

3 teaspoons crumbled sage 

4 cups vegetable broth

1 tablespoon Kosher salt, plus more to taste 

1/2 tablespoon apple cider vinegar, or more lemon juice

Crispy Artichoke Chips and Sage Leaves (recipe below)


Fill a medium bowl two-thirds of the way with cold water, then add the lemon juice. 

As you peel and cut the artichokes, potatoes, and apples, submerge them immediately in the bowl of lemon water to prevent them from oxidizing and discoloring.

Heat the oil over medium heat in a large, wide saucepan.  Add the onions and cook, stirring, until lightly golden, 8 to 9 minutes. 

Stir in the garlic cloves, sage, Jerusalem artichokes, potatoes, apples, and vegetable broth and bring to a boil over high heat. Reduce to low heat and simmer until the vegetables and apples are tender, 30 minutes. Remove from the heat and stir in the salt and vinegar. 

Use an immersion blender to blend the soup until smooth (or transfer to a blender or food processor and blend until smooth)

Divide into bowls and garnish with Jerusalem artichoke and sage chips. 

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