SCANDINAVIAN YELLOW PEA SOUP
Steps:
- 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.
SCANDINAVIAN YELLOW PEA SOUP
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. So popular is this soup with all the Nordics that it is said that the King of Sweden eats it every Thursday. From House & Garden, February 1964 submitted by Nika Standen Hazelton
Provided by Julie Bs Hive
Categories Vegetable
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Cook, covered, over medium heat for 1 hour.
- Skim off pea skins as they float to the top.
- Add bacon or salt pork.
- Cover soup and simmer over lowest possible heat for about 2 hours, stirring occasionally.
- the peas should be of pureed 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.
Nutrition Facts : Calories 1349.8, Fat 89.5, SaturatedFat 32.2, Cholesterol 201.7, Sodium 3301, Carbohydrate 83.6, Fiber 24.2, Sugar 12.5, Protein 53.6
SWEDISH YELLOW PEA SOUP (EMERIL LAGASSE)
Sounds good and economical too! Be careful not to salt the soup too soon; because ham hocks are so salty, the soup may not need any added salt. And of course, I would add some minced garlic as well. One reviewer from the other site suggested adding some mustard into the stock. (to taste?) Also, her Swedish grandmother mashed 2/3 of the peas only and a third left alone for some texture. From Food Network, Emeril Lagasse, 2004. Posted for ZWT 2010.
Provided by Scoutie
Categories Scandinavian
Time 3h55m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot or large saucepan, heat the vegetable oil over medium high heat.
- Add the onions, celery, and carrot and saute until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute.
- Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender.
- Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly.
- Puree the soup in a blender, or use an immersion blender, working in batches if necessary.
- Return the soup to the pot and keep warm until ready to serve.
- If the soup seems too thick, thin with a bit of water.
- Taste and adjust seasoning if necessary.
- When the salt pork is cool enough to handle, remove any visible fat or gristle and discard. Shred the meat and garnish each serving with some of the meat.
SWEDISH YELLOW PEA SOUP
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Rinse the peas in a colander under cool running water. Put them in a large, nonreactive bowl and cover with water by 2 inches. Let soak uncovered in a cool place overnight.
- Put the peas and soaking water into a heavy 6-to-8-quart pot. Add water to cover again by 2 inches. Bring to a boil over medium heat, and let boil two minutes. Skim off and discard any foam and skins that rise to the top.
- Stir in the chopped onion. Cut the piece of bacon crosswise into two pieces, and add to the pot with 3 tablespoons fresh marjoram or thyme leaves, stripped of stems and chopped.
- Let the soup boil gently for 40 to 90 minutes until it becomes very thick and buttery yellow. Whole peas will take longer and will be soft but still whole when cooked. Split peas will take a shorter time to cook and will almost disintegrate. If the soup becomes too thick, add more water.
- Remove the pot from the heat. Remove the two pieces of bacon, and cut off and discard the rind. Cut the bacon crosswise into 1/2-inch slices. Reserve.
- Stir the soup well, and season with 2 to 4 tablespoons mustard. Add salt, if necessary, and black pepper. Add more fresh thyme or marjoram if desired.
- Serve with soup in shallow bowls with slices of bacon on the side. Pass additional mustard to stir into the soup. In Sweden, this soup, called artsoppa, is served with crisp rye bread covered with grated vasterbottem, a sharp, hard cheese. Aged cheddar and Parmigiano Reggiano are good substitutes.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 402 milligrams, Sugar 5 grams, TransFat 0 grams
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