Swedish Green Split Peas With Bacon Recipes

SWEET AND HOT MUSTARD

Steps:

• In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit for 3 hours.
• Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
• Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
• Store in refrigerator.

SWEDISH GREEN SPLIT PEAS WITH BACON

Steps:

• Brown the bacon in a frying pan. Remove the bacon and set aside. Discard all but 2 tablespoons of the fat. Add onion and saute until tender.
• Drain peas and place in a 4 to 6 quart pot along with reserved bacon and sauteed onions. Add enough water to just cover the peas.
• Bring to a boil and simmer, covered, about 1 1/2 hours, or until the water is absorbed and the peas are thick. Stir occasionally to prevent sticking and add more water if necessary.
• Stir in salt and pepper to taste and the butter.

CREAMY SPLIT PEA SOUP WITH BACON

Steps:

• Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
• In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp .
• Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
• In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
• Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
• Bring to a boil over high heat, then reduce heat to low.
• Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
• Discard bay leaf.
• Carefully purée the hot pea soup in batches , filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture.
• Pour blended mixture into a bowl while blending subsequent batches.
• Return the mixture to the Dutch oven and stir in the half-and-half.
• Cook over medium heat until hot, but do not boil.
• Taste and season with salt and pepper.
• Sprinkle the reserved bacon on top of the soup just before serving.

YELLOW SPLIT PEA AND BACON SOUP

Steps:

• In a large stockpot on medium-high heat, dry fry the bacon until golden brown (you can add a bit of oil if it starts to stick to the bottom of the pan.
• If needed, add one-two tablespoons of olive oil, add the onions to the pan and with the garlic until the onions are translucent, 5-10 minutes.
• Add the carrots, celery, split peas, chicken stock, smoked paprika, and bay leaf.
• Bring to a boil, then simmer uncovered (Skimming off any foam that forms foam while cooking) for 1 - 2 hours or until the peas start to break down. Check often and stir frequently to keep the soup from burning on the bottom.
• Taste for salt and pepper. Serve hot.

SLOW COOKER SPLIT PEA AND BACON SOUP

Steps:

• Cook the bacon strips in a medium pan over medium-high heat until crispy and browned; set aside on a paper towel lined plate.
• In a slow cooker, add all remaining ingredients including the cooked bacon.
• Heat on Low for 8 hours or High for 4 hours. Season with salt and pepper to taste and garnish with fresh parsley before serving.

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.