i don’t know what made me want to combine the two, then I wanted to add garlic, and after I started cooking it decided on brussel sprouts as well. So yes, this was one of my weirder soups. But I was very happy with the final results!
I had two jars of chestnuts I’ve been saving for a special occasion. I had just dug up Jerusalem Artichokes. And it is the season for garlic – stave off colds and flue. And I still have a lot of brussel sprouts left that I picked a few weeks ago.
I started with about 4 cups of washed and chopped artichokes in my large soup pot, and plenty of water. I let that cook for about 30 minutes. I blended it with my stick blender. I added the two jars of chestnuts, also chopped. I peeled and coarsely chopped about 40 cloves of garlic, about two cups. All of that was added to the pot. I washed and halved brussel sprouts, and added them. That larger ones were quartered. That all cooked about an hour. A little salt and pepper was added, and a pinch of bergamont.
Once the chestnuts easily fell apart, the soup was done. Very rich, simple, mellow taste.
I was uncertain fro a bit, but liked it a lot in the end. There is a single bowlful left. So that was a hit!