In a small skillet over medium-high heat, add the olive oil. Once the olive oil is up to temperature and sizzles when you add a piece of sage to it, add in all of the sage in a thin, even layer. Let the sage crisp up in the heat for about a minute. Remove the sage from the olive oil and place on a paper towel or cooling rack.

           Add the remaining olive oil and the rest of the ingredients into a stock pan over medium heat. Continue to heat for about ten minutes. Use an immersion blender to pulse the soup until creamy. This renders a thick soup, so feel free to add more stock to thin out to preference. Serve topped with fried sage leaves. Drizzle with additional Organic Extra Virgin Olive Oil if desired.