Description
In Sweden there is a tradition to eat Pea Soup every Thursday.
Ingredients
Scale
- 2 cups (500 ml) dried whole yellow peas*
- one onion
- one carrot (optional)
- plenty of thyme or marjoram
- salt and pepper
- 1/2 lb (250 gram) salted pork **
Instructions
- To make the soup, soak yellow peas for about 12 hours.
- After soaking, cook the peas in about 5 ½-6 cups (1.3-1.5 liter) water together with a whole piece of salted pork (or if you prefer, cut into smaller pieces), onion, bay leaves and plenty of thyme (or marjoram which has a richer flavor).
- I don’t mind adding a carrot into the soup, it’s not essential but it gives the soup a sweet touch that I like, add it later so it doesn’t get too soft.
- The peas will need about an hour to be ready, sometimes even longer. Just before the peas are done (almost mushy), take out the meat and slice it. The meat can be served on the side or in the soup.
- If necessary season with salt.
Notes
* in case you can’t find whole yellow peas, yellow split peas may be used, just skip the soaking and follow the rest.
** bacon or similar may be used if its impossible to find salted pork.
- Prep Time: 12 hours
- Cook Time: 1 hour