Swedish Yellow Split Pea Soup With Ham Recipes

SWEDISH YELLOW SPLIT PEA SOUP

Steps:

• Rinse and pick through the peas. Watch for any small pea-sized rocks that might be there. I know you don't want to visit the dentist for a chipped tooth.
• Fill a large pot with the chicken stock, add the peas, the chopped onion, the ham hock, and the onion studded with cloves, thyme, and grated ginger.
• Bring to a boil then reduce the heat to medium-low and simmer for 90 minutes (uncovered).
• Remove the studded onion and discard it. Remove the ham hock and transfer it on a cutting board. When the ham hock gets cool enough to handle, remove and discard the fat, bone, and tough gristle. Chop the lean ham and return it to the soup pot. You will probably have about one cup of ham.
• Continue to simmer the soup for an additional 30 minutes stirring it often. It will thicken up and if you prefer a thinner soup you can add additional chicken stock.
• Taste the soup and season with salt and pepper if needed. Serve with a nice crusty whole-grain bread and a dollop of brown mustard. Enjoy!

SWEDISH YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas in a medium bowl. Wash with cold water until the water runs clear; drain and spread in a 5- to 6-quart slow cooker.
• Add broth, water, onion, carrot, celery, ham, ginger and marjoram to the slow cooker (see Tip). Stir to combine.
• Cover and cook for 5 hours on High or 7 to 8 hours on Low. Season with pepper.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• In a large soup pot, combine dry peas, ham and water. Heat to boiling over high heat and skim off any residue that rises to the surface.
• Add chopped onions, marjoram and thyme. Heat to boiling over high heat.
• Reduce heat to low. Simmer, covered for 1 hour.
• Add carrots, celery, parsley, salt and pepper. Cook, covered, over medium-low heat, until peas are tender, about 30 minutes.
• Discard ham bone if there is one. Serve hot.

NORWEGIAN YELLOW PEA SOUP

Steps:

• First, soak 1-pound whole or split peas in cold water overnight.
• The peas will swell so make sure to more than cover them with water.
• Rinse, drain, and pick over the peas before adding to soup pot along with ham bone with enough water to more than cover them.
• Add the remaining ingredients.
• Simmer covered for about 45 minutes on low to medium heat.
• Check soup about every 15 minutes to make certain that it has enough water and also to stir to prevent burning.
• Remove ham bone from pot.
• Cut off the bone whatever meat still clings to it and add those pieces to the soup.
• Serve.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

SWEDISH YELLOW PEA SOUP

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.