Jerusalem Artichoke and Carrot Jalapeno Soup

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!

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Jerusalem Artichoke Chowder

It’s a cold, cold day today.  They say it’s going to snow tomorrow.  Need some warming chowder.

“IT’S CHOWDAH!”

Or something like that.  We’re nearing the end of our Jerusalem artichoke harvest.  Time for some soup.  I got this recipe from Laura Werlin and changed it around a little bit.  And, having made it, I think I would do it a bit differently next time.  But we can talk about that later.

Melt 4 tablespoons butter in a large saucepan, and add in 1 large onion, chopped.  Stir that around for a minute or so. 

Slice up 2 pounds Jerusalem artichokes and 1 pound carrots.

Chuck both of those things in the pot and stir it around for a little bit.  Add in a little less than half a cup of flour and mix well.

Gradually add 5 cups chicken stock.

Stir, then cover and let simmer for about 45 minutes.

Remove the soup from the heat and blend with an immersion blender or food processor.  I like to leave a few chunks in.  It is chowder, of course.

Grate 2 cups cheese.  The original calls for gruyère, but I only had bergeron and gouda, so I used those.

Pour in 2 1/2 cups milk, the cheese, and a teaspoon dry mustard. Blend it again.

Pour the soup carefully into a clean pot and gently reheat it without allowing it to boil.

Chop up some parsley and serve it over top.  Maybe a dash of chili or paprika if you like, for colour.

Next time I think I would leave the flour out until the vegetables were fully simmered and tender all the way through.  Then I would make a slurry with the broth and the flour and then bring it to a boil so it will thicken.  That way the vegetables would be nice and soft.