Prep 30 mins
Cook 1 hr
This smooth, savory soup is Sweden's national dish. It's a Thursday night staple for everyone, including royalty. In fact, Yellow Pea Soup was used to assassinate King Eric XIV on a Thursday night in the late 1500's, where he was served a bowl laced with arsenic. This soup is traditionally made with yellow peas, which need to soak overnight. The soup is normally eaten with Swedish pancakes as dessert. From a cookbook "The Swedish Table". PREP TIME DOESN'T INCLUDE OVERNIGHT SOAK FOR PEAS
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 2 cups dried yellow split peas, soaked overnight (1 lb)
- 6 cups water
- 1 1⁄2 lbs pork shank
- 1 bay leaf
- 1⁄2 pint cherry tomatoes, minced
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1⁄4 cup flat leaf parsley, minced
- salt, to taste
- pepper, to taste
- In a medium pot, combine olive oil, onion, carrot and celery. Cook over medium heat, stirring occasionally, until the veggies are tender, about 5-8 minutes.
- Add peas, broth, water, pork shank and bay leaves. Bring to a boil, reduce to simmer, and cook until peas are tender, about 1 hour. Add more water if needed. Season with salt and pepper.
- Remove shank and take meat off the bone, discard the bone. Cut or shred the meat and set aside.
- Using an immersion blender, blend the soup until smooth. You can also use a regular blender, but work in batches and don't overfill.
- The soup will be very thick - add more water to thin as necessary. Adjust seasoning.
- Return the meat to the soup.
- While the peas are cooking, combine the finely chopped tomatoes, the garlic and the olive oil in a small bowl. Let marinade while peas are cooking, about one hour.
- When ready to serve, ladle soup into wide soup bowls and add a generous tablespoon of marinated tomatoes in the center.
Smooth and creamy with a great Swedish salsa topping!! Truly good comfort food.