Ärtsoppa (Swedish pea soup): Difference between revisions
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|title=Ärtsoppa (Swedish pea soup), Meat recipe | |title=Ärtsoppa (Swedish pea soup), Meat recipe | ||
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|keywords= | |keywords=#bacon #dried #bayleaf #soup #herbs #peas #simmer #driedpeas #swedishpancakes #bones #wholegrainmustard | ||
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|description=Artsoppa, the classic yellow pea soup. Traditionally served on a Thursday and made with whole dried yellow or green peas | |description=Artsoppa, the classic yellow pea soup. Traditionally served on a Thursday and made with whole dried yellow or green peas | ||
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|PrepTime = 12 hours | |PrepTime = 12 hours | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
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| After 30 minutes, skim any scum from the surface, add the [[Herbs|herbs]] and [[Simmer|simmer]] for a further 30 minutes. | | After 30 minutes, skim any scum from the surface, add the [[Herbs|herbs]] and [[Simmer|simmer]] for a further 30 minutes. | ||
| It won't hurt to cook for longer. | | It won't hurt to cook for longer. | ||
| When ready to serve, discard the [[Bay leaf|bay leaf]], cut the [[Meat|meat]] into bite sized pieces and add back to the [[Soup|soup]], discard any bones. | | When ready to serve, discard the [[Bay leaf|bay leaf]], cut the [[Meat|meat]] into bite sized pieces and add back to the [[Soup|soup]], discard any [[bones]]. | ||
| Pour into individual serving bowls, swirl in a teaspoon of [[wholegrain]] [[Mustard|mustard]] and serve. | | Pour into individual serving bowls, swirl in a teaspoon of [[wholegrain]] [[Mustard|mustard]] and serve. | ||
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[[Category:Soup and stock recipes]] | [[Category:Soup and stock recipes]] | ||
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Revision as of 16:01, 7 January 2017
| Ärtsoppa (Swedish pea soup) | |
|---|---|
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| 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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#bacon #dried #bayleaf #soup #herbs #peas #simmer #driedpeas #swedishpancakes #bones #wholegrainmustard