Swedish Pea Soup (Artsoppa)

André Grisell's Note:

A traditional Swedish dish. Very easy to prepare. The consistency of the peas is up to everyone. I like them al dente in the broth, while some like them so soft that the soup becomes more like a porridge. In Sweden this is traditionally served with warm Punsch (a sweet beverage with arrack). The soup could of course be made vegetarian. Substitute vegetable bouillon cubes for the meat.

• Total Time: 13 hrs
• Prep Time: 12 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 2 cups dried yellow peas
• 1 ½ lbs unsmoked salted bacon (or 1 small, salted knuckle of pork)
• 1 large onion , coarsely chopped
• salt
• pepper
• 1 bay leaf
• thyme
• marjoram
• mustard (optional)

Directions:

1. Soak the peas in 2 quarts of water overnight.
2. Bring the peas to a boil in the water they soaked in.
3. Add onion, meat and spices except mustard.
4. Simmer until the meat is done and the peas have softened (about 1 hour).
5. Take up the meat and cut into pieces.
6. Put them back in the soup.
7. Add more spices, if necessary.
8. Serve hot with mustard.