Cookbook:Ertesuppe (Pea Soup)
Appearance
(Redirected from Cookbook:Ertesuppe)
Ertesuppe (Pea Soup) | |
---|---|
Category | Soup recipes |
Servings | 12 |
Time | Overnight plus 2 hours |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Norway
Ertesuppe (pea soup) is a soup using dry yellow Swedish split peas and the butt portion of ham.
Ingredients
[edit | edit source]- 16 oz split yellow Swedish peas
- 12 cup water
- 2–3 lb smoked pork butt
- 1 large yellow onion, peeled and chopped
- 1 teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon thyme
Procedure
[edit | edit source]- Soak the dry peas overnight in about 4 cups of cold water.
- Add 8 cups of water to the peas and soaking water. Simmer the peas in a pot until soft.
- In a separate pot, boil the smoked butt for 40 minutes per pound.
- Cut the smoked butt into small cubes, and add to the softened pea stock.
- Add the onion and half the salt and pepper. Adjust to taste, and mix in the thyme.
- Cook for at least 5 minutes together, adding water from the meat if the stock is too thick. Cook longer if it is too thin.
Notes, tips, and variations
[edit | edit source]- Serve immediately, or chill and reheat for the next day. Serve as dinner course, or with bread for a simple meal.