Swedish Yellow Pea Soup (Emeril Lagasse)

"Sounds good and economical too! Be careful not to salt the soup too soon; because ham hocks are so salty, the soup may not need any added salt. And of course, I would add some minced garlic as well. One reviewer from the other site suggested adding some mustard into the stock. (to taste?) Also, her Swedish grandmother mashed 2/3 of the peas only and a third left alone for some texture. From Food Network, Emeril Lagasse, 2004. Posted for ZWT 2010."
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Ready In:
3hrs 55mins
2 quarts




  • 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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<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
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