Sunchoke and Split Pea Soup

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i modified a bit with 2 things -
1. i used alex guaranchelli's method of roasting the sunchokes with skins on for 40 minutes, coated with olive oil and salt, and then added those to the soup before blending.
2. i made a vegetarian version - no pork, just the veggies. i did use the milk and only about 1 tbsp of cider vinegar.
it turned out Delicious. i think roasting the sunchokes (which my farmers market potato vendor has been pushing on me, added a very smoky earthy flavor in place of the meat, and this is by far the best split pea soup creation i've ever made or had!!

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Absolutely phenomenal! I too, could not find sunchokes. I suggest celery root over parsnips. It made sense, considering most split pea soups call for celery stalks. I doubled the recipe for a larger family. The pasilla peppers - fire roasted until charred, sweat and peeled. I used 15 cups stock, using 16 cups would have thinned the soup too much... I removed 1/4 of the soup to keep the whole veggie and chunky texture, and used an emersion blender to make balance of the soup velvet smooth. Returned ham, remainder reserved soup and combined. I changed as I taste tested two bowls after it was complete is; I did not use the heavy cream or the vinegar. the creaminess after blending the soup didn't need the extra fat or flavor AT ALL. The vinegar was a too noticeable acid, even in very small dose, and the soup was better without. I also made the croutons. They're awesome! But don't over cook, Otherwise they get too hard and its hard to taste the goat cheese.

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I think the reason this recipe only has 2 ratings is that nobody can find sunchokes. I've wanted to make this recipe for awhile and went to 3 stores yesterday looking for sunchokes with no success. So, instead of the sunchokes I diced and added a large parsnip and the soup was absolutely delicious. After doing a little research, I learned that sunchokes are in season from late October until the end of March so I will definitely make again with the sunchokes. The pasilla peppers are what really sets this recipe apart and adds wonderful depth of flavor. The goat cheese croutons were phenomenal and really kicked the soup up a few notches. I will never make ordinary split pea soup again as this will be now my standard "go to" split pea recipe!

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Absolutely amazing! The whole family loved this soup, even my one-year-old daughter couldn't get enough. I did roast a poblano pepper because that is what I had in the house, but it made for a wonderful flavor.

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Got some sunchokes and wasn't sure what to do with them. Stumbled onto this recipe. We love split pea soup, so I make this version. It is delicious! Very unique flavor and easy to make! Oh, I didn't add as much vinegar. I advice tasting as you add to get it just right.