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.
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.