Pea soup with Jerusalem artichoke

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.