Split Pea Soup with Jerusalem Artichokes

Split Pea Soup with Jerusalem Artichokes

Serves 3

Jerusalem artichokes, also known as sunchokes, are somewhat like crunchy artichoke hearts. In fact, they belong to the tuber family and resemble small potatoes. Look for them in the produce department in the late fall and winter.

  • 1/2 cup dried green split peas
  • 1/2 cup dried yellow split peas
  • 1/2 cup dried red lentils
  • 1/2 teaspoon caraway seeds
  • 1 yellow onion, thinly sliced
  • 2 stalks celery, cut diagonally into 1/2-inch slices
  • 2 carrots, chopped
  • 3 medium sunchokes (Jerusalem artichokes), peeled and chopped
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 3 teaspoons toasted sunflower seeds
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Rinse split peas and lentils thoroughly, then transfer to a large bowl. Add 6 cups water, cover and set aside to let soak for 8 hours. Drain well and discard the soaking liquid. Bring peas and lentils to a boil in 6 cups of fresh water in a medium pot; skim off any foam that accumulates on the surface. Add caraway seeds, onions, celery and carrots. Reduce heat and simmer, covered, for 40 minutes.

Add sunchokes, salt and pepper and simmer an additional 10 minutes, until sunchokes are crisp-tender. Ladle soup into bowls and serve, garnished with sunflower seeds.

Nutritional Info: 
Per Serving:450 calories (35 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 590mg sodium, 81g carbohydrate (32g dietary fiber, 9g sugar), 29g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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