Sunchoke And Sausage Soup Recipes

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SUNCHOKE AND SPLIT PEA SOUP



Sunchoke and Split Pea Soup image

Provided by Guy Fieri

Categories     appetizer

Time 2h23m

Yield 6 servings

Number Of Ingredients 21

3 ounces pancetta, thinly sliced and diced (about 1/2 to 3/4 cup)
1/3 cup small diced leeks, white and light green parts only, (about 2)
1 pound sunchokes, peeled and diced
1/4 cup seeded and diced roasted pasilla pepper
1/2 cup peeled and small diced yellow onion (about 1/2 onion)
1 cup peeled and diced carrots, (about 2 large)
1 clove garlic, minced
1 tablespoon olive oil
1 pound smoked ham hocks
8 cups low-sodium chicken stock
1 pound dried split peas
Freshly ground black pepper
1/4 cup heavy cream, optional
1/4 cup apple cider vinegar
Goat Cheese Croutons, recipe follows
6 ounces goat cheese
2 tablespoons unsalted butter, room temperature
1/3 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup panko bread crumbs

Steps:

  • 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.

SUNCHOKE AND SAUSAGE SOUP



Sunchoke and Sausage Soup image

This soup combines the wonderful flavors of leeks, spinach, Jerusalem artichokes (sunchokes), turkey sausage, garlic, parsley, celery, and potatoes. Serve it on a cold evening with a hearty chunk of bread and a hot apple toddy.

Provided by SerenaBloom

Categories     Vegetable Soup

Time 2h

Yield 10

Number Of Ingredients 18

4 slices turkey bacon, diced
1 (16 ounce) package turkey sausage, casings discarded, coarsely chopped
1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
6 small white potatoes, peeled and halved
3 stalks celery, diced
½ large onion, diced
1 leek, white and light green parts only, chopped
3 cups chopped fresh spinach
2 cloves garlic, minced
1 quart chicken stock
½ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 pinch cayenne pepper
1 pinch ground paprika
salt and pepper to taste
¼ cup all-purpose flour
1 cup water

Steps:

  • Place the turkey bacon, turkey sausage, artichokes, potatoes, celery, onion, leek, spinach, and garlic into a large saucepan. Pour in the chicken stock, and season with parsley, basil, oregano, cayenne pepper, paprika, salt, and pepper. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 45 minutes.
  • Stir the flour into the water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 30 g, Cholesterol 37.8 mg, Fat 5.8 g, Fiber 4.1 g, Protein 12.9 g, SaturatedFat 1.6 g, Sodium 737.3 mg, Sugar 6.8 g

SUNCHOKE AND SAUSAGE SOUP



Sunchoke and Sausage Soup image

This soup combines the wonderful flavors of leeks, spinach, Jerusalem artichokes (sunchokes), turkey sausage, garlic, parsley, celery, and potatoes. Serve it on a cold evening with a hearty chunk of bread and a hot apple toddy.

Provided by SerenaBloom

Categories     Vegetable Soup

Time 2h

Yield 10

Number Of Ingredients 18

4 slices turkey bacon, diced
1 (16 ounce) package turkey sausage, casings discarded, coarsely chopped
1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
6 small white potatoes, peeled and halved
3 stalks celery, diced
½ large onion, diced
1 leek, white and light green parts only, chopped
3 cups chopped fresh spinach
2 cloves garlic, minced
1 quart chicken stock
½ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 pinch cayenne pepper
1 pinch ground paprika
salt and pepper to taste
¼ cup all-purpose flour
1 cup water

Steps:

  • Place the turkey bacon, turkey sausage, artichokes, potatoes, celery, onion, leek, spinach, and garlic into a large saucepan. Pour in the chicken stock, and season with parsley, basil, oregano, cayenne pepper, paprika, salt, and pepper. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 45 minutes.
  • Stir the flour into the water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 30 g, Cholesterol 37.8 mg, Fat 5.8 g, Fiber 4.1 g, Protein 12.9 g, SaturatedFat 1.6 g, Sodium 737.3 mg, Sugar 6.8 g

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