Swedish Pea Soup:
What's the big idea?
On a cold winter's day/afternoon/evening, there's nothing like this recipe to warm your party up!
Apparently, many years ago, it was traditional for the servants in the house to have Thursdays as their day off. They would leave a big pot of pea soup for the house owners to eat in
their absence, and even today it is traditional to eat Ärtsoppa on Thursdays - even in the Swedish military!
Here's the list of what you need:
What To Do
- 1lb dried yellow split peas
- 2 medium onions, finely chopped
- 1 whole onion, peeled and studded with 2 cloves
- 1 large carrot, chopped
- 1 meaty ham bone
- 1 teaspoon dried thyme
- 1 teaspoon ground ginger
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon wholegrain mustard
- Rinse and pick through the split peas. Soak for a couple of hours, drain and rinse
- Fill a large pot with 1.8 litres of water. Add the peas, the chopped onions, the whole onion, the carrot, and the ham bone
- Bring to the boil, then cover the pot, reduce the heat and simmer gently for 90 minutes, stirring occasionally
- Remove about a quarter of the soup, purée in a blender or food processor, and return to the pot
- Continue to simmer for at least 30 more minutes, stirring and adding more water if needed
- Half an hour before serving, remove the studded onion and the ham bone. Remove the meat from the bone and return the meat to the pot
- Season the soup with the thyme, ginger, salt, pepper and mustard