Ärtsoppa - Pea Soup
- Pea Soup During centuries, the pea soup prepared from yellow split peas was served every Thursday. Only during the
OtherChickenIntermediate720 minBy Northstar
Ingredients
Servings
4
- 500 g yellow split peas
- 1.5 - 2 litre of water or vegetable bouillon (can be made from bouillon cubes!)
- 2 finely chopped onions
- 20 - 30 g of fresh, whole ginger
- 5 - 10 g of marjoram or thyme or both
- optional: potatoes
- optional: carrots
- optional: 500 g of diced bacon
Instructions
- 1
Soak the yellow split peas in water for at least 12 hours. Discard the water (even though some insist you should use this water for the soup).
- 2
Boil the peas, bouillon, onion and ginger for at least 90 minutes. Now and then, carefully skim off the pea hulls as they float up to the surface.
- 3
When 15 - 30 minutes remain of the cooking time, add the marjoram and/or thyme.
- 4
The optional ingredients should be added at a late stage during the cooking. Potatoes and carrots will require 20 - 25 minutes of cooking, the bacon at least 30 minutes.
- 5
Taste, add salt if required.
Tags
soupamericanswedish-cookingother