Ärter Med Fläsk - Pea Soup With Pork

Molly53's Note:

A hearty and comforting soup from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.

• Total Time: 3 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 2 cups dried yellow peas
• 3 quarts water
• 2 teaspoons salt (to taste)
• 1 lb pork , cubed
• ¼ teaspoon ginger

Directions:

1. Soak peas overnight, drain and add 3 quarts water.
2. Bring to a boil and cook rapidly; skim off any skins.
3. After cooking for an hour, add pork and simmer and simmer for 2 hours or until pork is tender.
4. Add seasonings.

Reviews

[The_Swedish_Chef]

I remember, vividly, eating gallons and gallons of this soup as a child growing up on the prairies of Minnesota. But, nothing was written down in those farm kitchens so I lost the original recipe. Thanks to Molly, I found her's posted on a forum and prayed it was the same: it is! Absolutely simple and budget conscious, it still delivers a whollup of a taste! I only used 2 quarts of water (we like it thick) and used marjoram instead of ginger (as grandma would have). Let it cook 2 hours, blended it, and then threw in smoked ham and let it simmer another hour. This soup with a spoon of yogurt on top and crusty rye rolls is perfect for any cold, brisk Winter day.