Cookbook:Ertesuppe (Pea Soup)

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Ertesuppe (Pea Soup)
CategorySoup recipes
TimeOvernight plus 2 hours

Cookbook | Ingredients | 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]

Procedure[edit | edit source]

  1. Soak the dry peas overnight in about 4 cups of cold water.
  2. Add 8 cups of water to the peas and soaking water. Simmer the peas in a pot until soft.
  3. In a separate pot, boil the smoked butt for 40 minutes per pound.
  4. Cut the smoked butt into small cubes, and add to the softened pea stock.
  5. Add the onion and half the salt and pepper. Adjust to taste, and mix in the thyme.
  6. 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.