Scandanavian Whole Pea and Ham Stew (Artskoppa) |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 10 |
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Artskoppa is a hearty stew with unique flavor and texture. My fiance is Norwegian and his parents passed this recipe down to me because he loves it so much, and I adapted it to the crock pot. It took me about four attempts to get it just right since there is one golden rule to making a great Artskoppa: not letting the peas get mushy. And my fiance's added golden rule is to add black pepper until you sneeze, but this recipe is for the average palette. Ingredients:
4 cups whole yellow peas (available at specialty stores or online) |
6 cups water |
1/4 vegetable bouillon cube |
1 teaspoon dried parsley |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cloves |
3 bay leaves |
1/2 teaspoon fresh ground black pepper (or to taste) |
5 cups diced ham (and ham bone) |
2 cups water |
1/4 cup uncooked barley |
1/4 cup uncooked rice |
1 cup egg noodles |
1 cup mostaccioli pasta |
Directions:
1. Melt the 1/4 cube of vegetable bouillon into a cup of boiling water (you can do it in the microwave), and place the first 9 ingredients into a crock pot. Cook on low for 5 and a half hours.
2. After 5 and a half hours, add 2 cups of water, barley, rice, egg noodles and mostaccioli, and cook for another half hour.
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