Allotment Soup Challenge: Roasted Jerusalem Artichoke and Sweet Chestnut

I love making soup. Homemade soup was a big part of family lunchtime when I was a child and I’ve carried on the tradition, making soups out of everything I can get my hands on. My favourite soup cookbook is a faded copy of ‘Soup and Beyond’ which I’ve had since I was a student. I really like the way it broadens traditional soup horizons, with combinations such as ‘Potato, Leek and Lavender Soup’ and ‘Prince and Pedlar Soup’ (quince and medlar). This recipe book, alongside a keen interest in more unusual crops, has led me to play with all sorts of soupy concoctions – most of which have tickled enough taste buds that they’ve been reprised multiple times, for example, our family favourite cream of kohl rabi soup (which alas has not been possible from the allotment this year for molluscular reasons – see Taking Stock: The Three Worst Crops of 2016).

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Love this book

Allotment Soup Challenge

So I decided I’d set myself challenge for the next few months – to make as many different soups with produce from allotment 96B as I can – to trial new flavour combinations and to make the most of our homegrown produce. There’s nothing better than soup to use up leftover vegetables and to warm your cockles when your heart is feeling rather chilly, for whatever reason. So here goes… the first soup is with the leftover Jerusalem artichokes, harvested last week, mostly used in stir-fries, but with some sorry specimens (not a problem in soup) hiding at the back of the veggie drawer. It’s a good job the soup is nourishing and tasty as there’s an awful lot more artichokes where these came from – whoever had our allotment before us really liked the knobbly tubers and we could currently supply the majority of Hertfordshire until Christmas and beyond…

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Our first plant produced this sizeable pile – only 20 more plants to go!

Roasted Jerusalem artichoke and sweet chestnut soup 🌰

Ingredients

500g Jerusalem artichokes

150g sweet chestnuts

250g potato

1 onion

200ml stock

200ml milk

100ml single cream

1 tsp winter savoury (could use thyme but it might have a less protective effect on your digestive system – see below!)

Salt/black pepper to taste

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We’ve been happily adding these seasonal treats to gravy, soups and casseroles for the past couple of weeks

Method

Roast the chestnuts (with a cross slit in their shells) and the scrubbed artichokes in the oven at 180ºc for 30 minutes or until the vegetables are soft (don’t need to add oil). Meanwhile, boil the peeled, chopped potatoes, winter savoury leaves and halved onion in the stock and milk until the vegetables are soft. When cooled, combine the stock, milk, onion, winter savoury and potatoes with the artichokes (which can be skinned at this point, or as I did, squeezed out of their skins – messy but fun!)

Blend the soup and when it is smooth add the chopped chestnuts and salt and pepper to taste. The soup can then be blended again until there are only small nuggets of chestnut to add a bit of bite to the soft soup. Heat in a pan and serve with crusty bread. It really is pretty simple… and delicious.

You might want to eat fairly sparingly to begin with as the effects of Jerusalem artichokes can be rather potent on the unwary digestive system, but the winter savoury should help take the wind out of the Jerusalem artichokes’ sails, so to speak.  😉

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Fresh, nutty and delicious soup

Please leave me a comment – especially if you have any suggestions about other ways of cooking with Jerusalem artichokes – or producing power with them, or any other ideas as I’m not convinced our collective digestion systems will cope with eating all of them over winter, so we need to dream up some alternative uses!!  🙂

Allotment 96B: New Beginnings

Ten years ago I went on the allotment waiting list. Local sites are heavily oversubscribed and I was expecting a substantial wait. Five years later, with one small child and another on the way I decided to come off the list as allotmenteering seemed unfeasible in the blur of family life. Instead we worked on our new garden, trying to include as much space for growing as possible.

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The mini-potager in our back garden

Put off but not forgotten

But I still had a secret hankering for more space – for growing brassicas, potatoes and other crops which aren’t really worth the space in our small raised beds, for experimenting with new plants, for a cutting garden, for oca trials, for experiencing gluts … the list went on and on! Then, this year, with school for my youngest on the horizon, I decided it was time to rejoin the list. Perhaps in a mere six years we would have our own allotment waiting for us… Three months later I received a phone call and within a week we took over Plot 98B with a certain amount of trepidation.

Initial plans for the allotment – the 3 central beds have now been made into 4

The plot in early April… then dug over ready for potatoes

Plot 98B

We chose 98B out of 3 possibilities. Plus points included 4 established rhubarb plants, 2 long rows of autumn raspberries, 3 blackcurrants (or some may be reds), 2 compost bins, a shed, a strawberry raised bed and resident celeriac and broad beans. Also one of the other plots had swede and leeks – ours didn’t (another plus point).

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Our handy little shed

Our weeds

The shed needs some sorting (tidying, water butt fitting, minor repairs), but overall is in pretty good nick. The plot does have quite a lot of perennial weeds, mostly couch grass and poppies with some bindweed thrown in for good measure, but the poppies look stunning and were covered in bees this morning, so at least we’re doing our bit for pollinators!

Poppies smothered in bees

Our crops

The celeriac was swiftly despatched into several batches of soup and I’ve been harvesting the broad beans with the kids to be eaten young, barely parboiled in salads. The broad beans and poppies seem to be harmoniously sharing the same space – we’ll have a go at digging out the poppies and their long tap roots when the beans are over. The rhubarb has already manfully supplied several crumbles, pots of stewed fruit and 4 or 5 rhubarb sponges (my favourite). It’s now destined for cordial and jam.

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The poppies and broad beans happily coexisting

The plot is split up into 6 beds and the fruit takes up 1 1/2, leaving 4 1/2 beds to play with. Today I’ve dug over the 1/2 bed between the rhubarb and Jerusalem artichokes and planted 2 courgette ‘Tricolor’ and one Fuchsia berry which we’re trying this year for its fruits. We have four more to plant but this one is the guinea pig (I didn’t tell it) to see if anything eats the plant (slugs, snails, birds, deer…) If so, I’ll need to protect the others when I plant them out.

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Courgettes and fuchsia berry planted out

One bed has already been planted with potatoes ‘Lady Christl’, shallots ‘Picasso’ and onions ‘Red Baron’. That leaves 2 more beds to dig over and plant – with my trial oca plants (all 14 of them!), a runner bean, cucamelon and trombocino wigwam, brassicas (Brussel sprouts ‘Rubine’ and Kohlrabi ‘Olivia F1’) and root crops (Celeriac ‘Monarch’ and a mix of rainbow carrots and beetroot). I feel very behind where I’d like to be, but having only taken on the plot in April and with a small family in tow most of the time I guess I should be pleased with any progress we make!

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Potatoes and rhubarb

Jerusalem artichoke ambivalence

One happy chance find (or possibly not – I’ll let you know) is the large clump of Jerusalem artichokes in the corner of the plot. I’m ambivalent about their taste and have not really found any super successful recipes, but judging by the amount we will be unearthing in November I’d better get working on a range of delicious ways to cook them! We dug out a large area which had encroached on the path last week and passed a couple of bags of tubers on to other people courtesy of a local facebook gardening swap site (not without the warning that it might be better to plant them in a big pot rather than in the ground).

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The Jerusalem artichokes are big, bold and a little intimidating

Our small allotmenteers

The kids are enjoying their allotment experience. They’ve made new small friends on neighbouring plots, ‘helped’ digging holes, watering and we’ve been working on their own dinosaur garden. They chose the plants (the most yellow form of heuchera they could find – ‘Electra’ as yellow is their favourite colour) and planted them in a tyre which we got from the local garage.

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‘Planting’ trees in the dinosaur garden

They’ve collected stones to put around the edge and we’ve started painting the tyre with acrylic paints (yellow) to live it up a bit. Then the big pot of dinosaurs comes out every visit and they create a Jurassic scene. We’ve also had the bug box out examining the mini-beasts on the plot (snails, snails, snails… and slugs) and they’ve both got grubby and tired – result!

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The dinosaurs have found a new home

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The heuchera in the dinosaur garden

All in all the first few weeks of having an allotment has been fun, we’re already eating the proceeds and I’m looking forward watching it grow, weeds and all.

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I found this little beauty, Tragopogon porrifolius (Purple Salsify), growing wild in the meadow verge adjacent to the allotment path

What hints and tips would you give to newbie allotmenteers like us? Please leave a comment for us – we’d love to hear your thoughts. To see our allotment as it develops, follow the blog here:

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Currants, raspberries, rhubarb and strawberries

Onion/shallot bed and the rest of our, as yet unplanted, growing space