Sunchoke and Split Pea Soup

Name: Sunchoke and Split Pea Soup
Prep time: 2 h 23 min
Cook time: 2 h 23 min
Total time: 2 h 23 min
Yield: 6
Cuisine: Global
Ingredients: 60 milliliters apple cider vinegar; 6 servings Freshly ground black pepper; 128 grams peeled and diced carrots, (about 2 large); 0 teaspoons cayenne pepper; 42 grams all-purpose flour; 1 clove garlic, minced; 170 grams goat cheese; 60 milliliters heavy cream, optional; 30 grams diced leeks, white and light green parts only, (about 2); 2 liters low-sodium chicken stock; 1 Tbsp olive oil; 118 grams ounces pancetta, thinly sliced and diced (about; 30 grams panko bread crumbs; 59 grams seeded and diced roasted pasilla pepper; 0 teaspoons salt; 454 grams smoked ham hocks; 454 grams dried split peas; 454 grams dried split peas; 454 grams dried split peas; 454 grams sunchokes, peeled and diced; 2 Tbsps unsalted butter, room temperature; 80 grams peeled and small diced yellow onion (about 1/2 onion)

You can never have too many main course recipes, so give Sunchoke and Split Pea Soup a try. This recipe makes 6 servings with 956 calories, 59g of protein, and 46g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 23 minutes. If you have pancetta, pepper, ham hocks, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Watch how to make this recipe.

In a large Dutch oven over medium heat, saute the pancetta until just starting to brown.

Ingredients you will need

Pancetta

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Pasilla Pepper

Jerusalem Artichoke

Carrot

Leek

Onion

Equipment you will use

Paper Towels

Pot

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.

Ingredients you will need

Ham Hock

Olive Oil

Garlic

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.

Ingredients you will need

Cracked Pepper

Chicken Stock

Ham Hock

Peas

Equipment you will use

Cutting Board

Pot

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.

Ingredients you will need

Goat Cheese

Heavy Cream

Croutons

Vinegar

Meat

Soup

Equipment you will use

Bowl

Ladle

Sprinkle with rendered pancetta and a crack of black pepper and serve.

Ingredients you will need

Black Pepper

Pancetta

Combine all the ingredients, except the panko, in a small bowl.

Ingredients you will need

Panko

Equipment you will use

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.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Oven

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.

Ingredients you will need

Cheese