- 1/2 onion, chopped
- 2 cups chopped potatoes
- 2 cups chopped Jerusalem artichokes
- 2 cups baked and chopped winter squash
- 3 strips bacon, chopped
- 1 tsp baking soda
- 1 large (12 in or bigger) or 2 small rainbow trout, pre-baked as described in other post
- ½ Tbsp Crème de Porcini (mushroom paste, optional)
- 3 cups milk
- 3 heaping Tbsp fresh thyme (less if using dried)
- 2 leeks
- 4 cloves garlic
- Salt and pepper
- 2 chopped poblano or other hot peppers (We used frozen ones we’d barbecued in the summer. You could also oven roast fresh ones and then put it in.)
- Pinch of crushed dried pepperoncini or other red pepper flakes
Pre-bake the winter squash and the rainbow trout as described in previous post.
Heat cast iron skillet on medium high. Sauté chopped bacon and onion until onions are soft. Add a sprinkling of salt and pepper and 1 Tbsp of the thyme. Add potatoes and Jerusalem artichokes and continue cooking until browned and caramelized. Put baked trout pieces and baked winter squash pieces, ½ Tbsp crème de porcini in a large stew pot. Sprinkle baking soda onto caramelized vegetables. This is supposed to keep the milk from curdling. Pour milk over the browned vegetables, heat one minute, and pour all of that into the stew pot. Heat to a boil and reduce heat to simmer. Add the rest of the thyme, chopped garlic, and leeks.
The Trowder was my first pick at the Soup Swap and I do not regret that. The taste really is amazing and with a little bite of spice it is a refreshing winter treat.
Thanks Anna! Actually your soup was my first pick too, but I haven’t tried it yet! We ate the Sauerkraut one last night which was Marty’s first pick. He said if we put mustard in it, it would be like eating a hot dog with sauerkraut, in soup form!