Pea soup with Jerusalem artichoke

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 784, total fat 31 G., saturated fats 14 G., proteins 51 G., carbohydrates 80 G., fiber 22 G., cholesterol 91 mg, sodium 1012 mg, sugar 16 G.

The secret ingredient in this pea soup is Jerusalem artichoke. It imparts a sweet flavor that pairs beautifully with the smoky notes of the pork knuckle and fried pancetta. Add Jerusalem artichoke instead of potatoes when boiling. And to serve, make unique goat cheese croutons.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

80 g thin slices of pancetta, diced
1/3 cup leeks (white and light green parts only), finely diced
450 g Jerusalem artichoke, peeled and diced
1/4 cup pasilla pepper, seeded and chopped
0.5 cup onion, peeled and finely diced
1 cup carrots, peeled and diced
1 clove garlic, minced
1 tbsp. l. olive oil
450 g smoked pork knuckle
8 cups lightly salted chicken broth
450 g dry split peas
1/4 cup heavy cream
1/4 cup apple cider vinegar

Goat cheese croutons

170 gr. goat cheese
2 tbsp. butter at room temperature
1/3 cup flour
1/8 tsp salt
1/8 tsp cayenne pepper
0.5 cup panko breadcrumbs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peas, carrot, Jerusalem artichoke, leeks, pork, toasts, pancetta

Cooking the dish according to the recipe:

In a large Dutch oven over medium heat, sauté the pancetta until it begins to brown. Remove from the pan and place on a paper towel-lined plate. Increase the heat to medium-high and add the leeks, Jerusalem artichokes, pasilla peppers, onions, and carrots. Cook for 5-6 minutes, then add the garlic and cook for another 2-3 minutes.
Make a well in the center of the vegetables, add olive oil, and cook for 1 minute, then add the shank. Cook, turning every 2 minutes, until lightly browned on all sides.

Add the chicken broth and peas. Bring to a boil and simmer for 30-45 minutes, stirring occasionally. Season with freshly ground pepper to taste and remove the shank from the pot to a cutting board. Let cool for a few minutes, then shred the meat with a fork and return it to the soup. Stir in the heavy cream and vinegar. Ladle the soup into bowls. Top with fried pancetta, croutons, and a pinch of black pepper and serve.
Goat cheese croutons:

Combine all ingredients except the breadcrumbs in a small bowl. Form into a log and wrap in plastic wrap. Freeze for 30 minutes or until completely set. Meanwhile, preheat the oven to 190°C.
Remove the cheese from the freezer and cut into 0.5 cm thick slices. Flatten each slice with the palm of your hand and press into breadcrumbsPlace on a silicone baking mat or a parchment-lined baking sheet.
Bake for 8 minutes, then flip and continue baking for another 6-8 minutes. Let the croutons cool and store in a tightly sealed container in the refrigerator.