Scandinavian Yellow Pea Soup Recipes

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.
• 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.

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.

SWEDISH YELLOW PEA SOUP (EMERIL LAGASSE)

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.