Swedish Yellow Pea Soup (Emeril Lagasse)

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READY IN: 3hrs 55mins
SERVES: 6-8
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a soup pot or large saucepan, heat the vegetable oil over medium high heat.
  • Add the onions, celery, and carrot and saute until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute.
  • Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender.
  • Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly.
  • Puree the soup in a blender, or use an immersion blender, working in batches if necessary.
  • Return the soup to the pot and keep warm until ready to serve.
  • If the soup seems too thick, thin with a bit of water.
  • Taste and adjust seasoning if necessary.
  • When the salt pork is cool enough to handle, remove any visible fat or gristle and discard. Shred the meat and garnish each serving with some of the meat.
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