Ärtsoppa (Swedish pea soup): Difference between revisions
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|TotalCalories = 2817 | |||
|PortionCalories = 704 | |||
|DatePublished=17th January 2013 | |DatePublished=17th January 2013 | ||
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| [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]] to taste (you probably won't need any salt if you are using salty [[Bacon|bacon]]) | | [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]] to taste (you probably won't need any salt if you are using salty [[Bacon|bacon]]) | ||
| | | 1 teaspoon [[wholegrain mustard]] to serve | ||
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Revision as of 14:55, 26 July 2016
| Ärtsoppa (Swedish pea soup) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 704 |
| Ready in: | 13 hours |
| Prep. time: | 12 hours |
| Cook time: | 1 hour |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 17th January 2013 |
This recipe needs advance preparation!
Ärtsoppa, the classic yellow pea soup. Traditionally served on a Thursday and made with whole dried yellow or green peas. Use the large yellow spit-peas if you can't find the whole ones.
Swedish pancakes should follow!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g ( 1 lb) dried yellow peas or split-peas
- 2 medium onions peeled and finely chopped
- 225 g (8 oz) lean bacon
- ¼ teaspoon dried marjoram
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste (you probably won't need any salt if you are using salty bacon)
- 1 teaspoon wholegrain mustard to serve
Method
- Soak the dried peas for 12 hours (overnight) in plenty lots of cold water. I like to change the water and rinse a few times if I remember.
- In the morning, drain and rinse a few times in cold running water.
- To a large pan, add the chopped onions, drained peas, 1.5 litres of cold water (2 litres if you like a thinner soup), the bay leaf, the bacon or ham-hocks and bring to the boil.
- Once boiling, reduce the heat and simmer for 30 minutes.
- After 30 minutes, skim any scum from the surface, add the herbs and simmer for a further 30 minutes.
- It won't hurt to cook for longer.
- When ready to serve, discard the bay leaf, cut the meat into bite sized pieces and add back to the soup, discard any bones.
- Pour into individual serving bowls, swirl in a teaspoon of wholegrain mustard and serve.
Det är jättegott!
Variations
Instead of bacon use a few ham-hocks or a meaty ham bone.
If using fresh herbs you can probably use a little more than if using dried herbs.
Chef's notes
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