Jerusalem Artichoke Soup With Crispy Sage Leaves

• 1/4 cup extra-virgin olive oil
• 1 leek, white and pale green parts, rinsed and finely chopped
• 1/2 cup finely chopped white onion
• 2 pounds Jerusalem artichokes, peeled and rinsed
• 5 cups water or vegetable stock
• 1 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil
• 8 to 12 fresh sage leaves

1. Heat the olive oil in a soup pot over medium heat.
2. Add the leek and onion and saute until softened, about 5 minutes.
3. Add the Jerusalem artichokes, water and salt and bring to a boil.
4. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
5. Remove from the heat and let cool.
6. Transfer the mixture to a blender and process until smooth.
7. Taste and adjust the seasonings if necessary.
8. Gently reheat before serving.
9. To crisp the sage leaves, heat the olive oil in a small saute pan over medium heat.
10. Add the sage leaves and saute until just crisp, about 2 minutes.
11. Drain on paper towels.
12. Garnish each serving with a couple of the sage leaves.

extravirgin olive oil, green, white onion, artichokes, water, salt, extravirgin olive oil, sage

Taken from cooking.nytimes.com/recipes/1015365 (may not work)