Jerusalem Artichoke Soup with Crispy Sage Leaves

Jerusalem artichokes (or sunchokes) look like large pieces of ginger, they resemble potatoes in flavor, but they’re actually part of the sunflower family. They’ve got nothing to do with artichokes at all. That part of the name is apparently a bastardization of the Arabic word for thistle, “al-khurshuf”, because the leafy part of the plant resembles one. So if you are sharing your meal with someone who doesn’t like artichokes, call it a “sunchoke soup,” because they might not eat it otherwise. Even if you explain the whole situation. I speak from experience.

I think it’s a terrific soup. Creamy and kind of earthy. Great with a thick slice of country bread toast. And once again, so quick to make. Except for the part where you peel the tubers. They have lots of nooks and crannies that a potato peeler can’t get to, so it takes time. Unless you just decide to cut off all the little protrusions, which of course seemed horribly wasteful to me, even though I had plenty and they’re very affordable. If they’re organic, you could also just wash them very well and leave bits of the skin on. It’s all going in the food processor anyway.

Recipe is on page 33.