Sunchoke and Split Pea Soup
Sunchoke and Split Pea Soup might be a good recipe to expand your main course recipe box. One portion of this dish contains about 50g of protein, 33g of fat, and a total of 789 calories. This recipe serves 6. Head to the store and pick up goat cheese, sunchokes, chicken stock, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 23 minutes. Autumn will be even more special with this recipe.
Instructions
Watch how to make this recipe.
In a large Dutch oven over medium heat, saute the pancetta until just starting to brown.
Remove from the pot, and drain on a paper towel lined plate. Increase the heat to medium-high and add the leeks, sunchokes, pasilla pepper, onion and carrots.
Let cook for 5 to 6 minutes, then add in the garlic and cook for 2 to 3 minutes more. Make a well in the middle of the veggies, add the olive oil, and cook for 1 minute, then add the ham hocks. Cook the ham hocks, turning every 2 minutes, until all sides are warm and starting to lightly brown.
Add the chicken stock and the peas. Bring to a simmer and cook for 30 to 45 minutes, stirring occasionally. Stir in freshly cracked pepper, to taste, and remove the ham hocks from the pot to a cutting board.
Let them cool for a few minutes and with a fork, shred the meat and add to the soup. Stir in the heavy cream and the vinegar. Ladle the soup into serving bowls and serve with the goat cheese croutons.
Sprinkle with rendered pancetta and a crack of black pepper and serve.
Combine all the ingredients, except the panko, in a small bowl.
Form into a log shape and wrap in plastic wrap. Freeze for 30 minutes or until firm. While in freezer, preheat the oven to 375 degrees F.
Remove the cheese from the freezer and slice into 1/4-inch rounds. Flatten each slice with your palm or hand, and press into the panko crumbs. Arrange on a silicone baking mat or parchment lined baking sheet.
Bake for 8 minutes, then turn over and continue to bake for 6 to 8 minutes more. Cool and store in airtight container in the refrigerator.