Scandinavian Yellow Pea Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This is a fine dish for a cold day, and one that cries for ice-cold akvavit and beer. So popular is this soup with all the Nordics that it is said that the King of Sweden eats it every Thursday. Ingredients:
1 pound dried yellow split peas |
1 pound bacon or salt pork, in one piece |
1 celeriac, peeled, or 1 large stalk celery cut in 1 pieces |
3 leeks, white and green parts, washed thoroughly and cut in 1 pieces |
3 medium carrots, peeled and cut in 1 pieces |
3 medium potatoes, peeled and cut in 1 pieces |
3 medium onions, thinly sliced |
1/8 teaspoon thyme |
1 pound danish canadian-style bacon (pork loin) or canadian bacon |
1 1/2-pound can cocktail vienna sausage, drained |
Directions:
1. Wash and drain peas. Cover with cold water and soak overnight or according to package directions. Drain and place in large kettle with 3 quarts water. Slowly bring to a boil. Cooked covered over medium heat for 1 hour. Skim off pea skins as they float to the top. Add bacon or salt pork. ( If pork is very salty, soak in cold water for 30 minutes, drain and pat dry.) Cover soup and simmer over lowest possible heat for about 2 hours, stirring occasionally. the peas should be of puréed consistency. Add celeriac or celery, leeks, carrots, potatoes, onions, thyme and Canadian bacon to soup during last 45 minutes of cooking time. Stir soup occasionally and check for desired consistency; if necessary, add a little hot water. When ready to serve, remove bacon or salt pork and Canadian bacon to heated platter and slice. Serve soup and sliced meats separately. The meats may also be served cold, if desired.
2. Note: In Denmark it is usual to start with a plate of soup alone. Then, a second plateful of soup is eaten alternately with the meats ( you sip a little soup, eat a little meat and so on). Serve with a good sharp mustard, pickled beetroot, rye bread and sweet butter.
|
|