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.
The nice thing about soups is they’re dead easy. I filled a large pot with water and set it to boil. I added a few heaping spoonfuls of Knorr Vegetable Stock (I use the powder instead of the liquid because I usually can’t use a whole carton before it goes bad and I don’t like to waste it).
I peeled and chopped a large parsnip and a small turnip (actually a rootabega but who’s checking?) and chucked them in the pot, together with a handful of pearl barley and about a cup of dried white beans. I also added about a cup’s worth of frozen spinach to the mix, as well as the leftover squash and pasta. There was already a significant amount of basil in the pesto that was on the squash (as well as the hazelnuts and parmesan cheese), so I didn’t add any other herbs to the mix. When we eat it we usually add salt and pepper to suit our individual tastes.
Once I got the soup boiling, stirring often, I turned it down to a simmer, medium low, for about two hours, until the beans were cooked and the rootabega was tender.