Jerusalem Artichoke Soup with Crispy Sage Leaves - Untested

https://cooking.nytimes.com/recipes/1015365-jerusalem-artichoke-soup-with-crispy-sage-leaves

¼ cup extra-virgin olive oil

1 leek, white and pale green parts,

rinsed and finely chopped

½ cup finely chopped white onion

2 lbs. Jerusalem artichokes,

peeled and rinsed

5 cups water or vegetable stock

1 tsp sea salt

CRISPY SAGE LEAVES

1 Tbsp. olive oil

8 to 12 fresh sage leaves

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