Scandinavian Yellow Pea Soup

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READY IN: 2hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb dried split yellow peas
  • 1
    lb salt pork, in one large piece
  • 1
    large celery rib, cut in 1-inch pieces
  • 3
    leeks, white and green parts, washed thoroughly and cut in 1-inch pieces
  • 3
    medium carrots, peeled and cut in 1-inch pieces
  • 3
    medium potatoes, peeled and cut in 1-inch pieces
  • 3
    medium onions, thinly sliced
  • 18
    teaspoon thyme
  • 1 12
    lbs cocktail vienna sausages, drained
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DIRECTIONS

  • Wash and drain peas.
  • Cover with cold water and soak overnight or according to package directions.
  • Drain and place in large kettle with 3 quarts water.
  • Slowly bring to a boil.
  • Cook, covered, over medium heat for 1 hour.
  • Skim off pea skins as they float to the top.
  • Add bacon or salt pork.
  • Cover soup and simmer over lowest possible heat for about 2 hours, stirring occasionally.
  • the peas should be of pureed consistency.
  • Add celeriac or celery, leeks, carrots, potatoes, onions, thyme and Canadian bacon to soup during last 45 minutes of cooking time.
  • Stir soup occasionally and check for desired consistency; if necessary, add a little hot water.
  • When ready to serve, remove bacon or salt pork and Canadian bacon to heated platter and slice.
  • Serve soup and sliced meats separately.
  • The meats may also be served cold, if desired.
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