Here we’ve reached the last of our Jerusalem artichokes. Have you had enough? I think I have.
This is kind of a garbage soup, but only sorta.
Chop up a large onion. Or in my case, half an onion and two shallots. Chuck those in a pot with some olive oil and garlic.
I still had some eggplant leftover from that lasagna I made a little while back. You can leave that as an option at your discretion.
Chop up three jalapeños and chuck them in as well.
Sauté them for a little bit.
Chop up two carrots and plop those in.
Chop up two pounds of jerusalem artichokes. Those go in too.
Pour in enough chicken stock (about a litre) to almost cover and bring the liquid to a boil. Simmer on medium-low for an hour or so, until all the vegetables are tender and you can squish the carrots with a spoon.
Take an immersion blender to it and give ‘er until it’s smooth.
Now take some romano and grate it up. About three tablespoons.
Put it in a bowl and sprinkle it liberally with black pepper.
Pour in about half a cup whipping cream. Whip it up good.
When stiff peaks form you’re set.
Plop a dollop of that on your soup with some Italian parsley.
Serve it up!