Prep 15 mins
Cook 3 hrs
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.
- Soak peas overnight, drain and add 3 quarts water.
- Bring to a boil and cook rapidly; skim off any skins.
- After cooking for an hour, add pork and simmer and simmer for 2 hours or until pork is tender.
- Add seasonings.
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.