Brown Butter Fried Sage
Golden Brown Butter Sage: The Ultimate Soup Topper
The Crisp: Delicate, Golden, and Irresistible
There’s something deeply satisfying about the moment sage leaves hit brown butter. They sizzle, curl, and transform into the most delicate, golden crisps paper-thin and packed with earthy flavour. Light as air, they float atop the soup like edible lace. It’s the kind of detail that feels luxurious, even though it takes just minutes to make.
That buttery crispness doesn’t just look beautiful, it brings a contrasting texture that instantly elevates a humble bowl of soup into something memorable. Each leaf adds a little crackle, a whisper of fried herbaceous magic that makes you pause and savour.
The Crunch: A Perfect Counter to Creamy Comfort
Potato and fennel soup is the definition of comfort, smooth, silky, and subtly sweet. But without texture, even the most flavourful soup can feel like it’s missing something. That’s where the crunch of brown butter sage steps in.
The sharp, earthy crunch cuts through the creamy base, balancing the soft, mellow notes of fennel and the richness of the potato. It’s a quiet hero of the dish, bringing contrast, depth, and that satisfying bite your spoon craves. Every mouthful becomes more dynamic, more layered, more complete.
Together, they create a pairing that’s equal parts cozy and clever: creamy soup, crispy sage, and pure bliss in every spoonful.
Brown Butter Dried Sage
Makes: 4 Serves
Prep Time: 0 minutes
Cooking time: 15-20 minutes
Ingredients:
4 tbsp (60g) of butter
12-15 sage leaves
Method:
1.Brown the Butter - In a small saucepan pan melt butter over medium heat. It will start to foam. Continue to stir, and milk solids (brown dots) will start to form and sink to the bottom.
2. Once milk solids form, add the sage leaves and let them sizzle for 1-2 minutes. Make sure the leaves are not touching.
3. Once crispy, remove from heat immediately and place on paper towel.
4. Serve! Now you have a yummy topper for any soups you choose the make.