Swedish Pea Soup (Artsoppa) |
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Prep Time: 720 Minutes Cook Time: 60 Minutes |
Ready In: 780 Minutes Servings: 4 |
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A traditional Swedish dish. Very easy to prepare. The consistency of the peas is up to everyone. I like them al dente in the broth, while some like them so soft that the soup becomes more like a porridge. In Sweden this is traditionally served with warm Punsch (a sweet beverage with arrack). The soup could of course be made vegetarian. Substitute vegetable bouillon cubes for the meat. Ingredients:
2 cups dried yellow peas |
1 1/2 lbs unsmoked salted bacon (or 1 small, salted knuckle of pork) |
1 large onion, coarsely chopped |
salt |
pepper |
1 bay leaf |
thyme |
marjoram |
mustard (optional) |
Directions:
1. Soak the peas in 2 quarts of water overnight.
2. Bring the peas to a boil in the water they soaked in.
3. Add onion, meat and spices except mustard.
4. Simmer until the meat is done and the peas have softened (about 1 hour).
5. Take up the meat and cut into pieces.
6. Put them back in the soup.
7. Add more spices, if necessary.
8. Serve hot with mustard.
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