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Reviewed Sunchoke and Split Pea Soup
Feb 13, 2013 on FoodNetwork.com
“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.