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. 

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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.

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

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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. 

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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.