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