A recipe for a classic split pea soup, hearty & delicious.
Late-winter, early-spring days are so unpredictable. Some days, the air is almost warm and the earth teases us with a scent of spring promise.
Other days – brrr! The daffodils and tulips may poke their little heads out of the ground but it’s downright cold. And windy! Even snowy!
Scandinavian pea soup is an old, old recipe guaranteed to warm your family from the inside out on these last chilly days.
It makes a bunch so make sure your cooking pot is big enough (or halve the recipe if it’s not). Then plan for a crowd or freeze some for later.
RECIPE for SCANDINAVIAN PEA SOUP
Hands-on time: 25 minutes
Cooking time: 5 – 7 hours (needs occasional stirring)
Makes 18 cups
- 1 pound dried split peas
- 1 tablespoon olive oil
- 1 celery stalk, diced (about 1 cup)
- 3 leeks, white parts only, cut in 1” pieces
- 3 onions, diced (about 3 cups)
- 3 quarts water
- 3 potatoes, skins on, diced (about 3 cups)
- 4 carrots, chopped (about 2 cups)
- 1/8 teaspoon dried thyme
- 1 ham hock (optional)
- 1 tablespoon kosher salt
- Black pepper to taste
Wash and drain peas in a colander. In a 6- or 8-quart kettle or slow cooker, cover peas with cold water and soak overnight. Drain peas and set aside. Rinse kettle and heat on medium. Add olive oil, celery, leeks and onions. Sauté until deep gold in color. Add peas and water, cover and bring to a boil. Reduce heat and cook at low boil for an hour. (Slow Cooker: Cook on high for 4 hours.)
Add potatoes, carrots, thyme and ham hock. Cover and cook at a low boil for 3 – 5 more hours (slow cooker: 4 - 6 hours on low), stirring occasionally and checking for desired consistency; add hot water as needed. The soup is done when the beans are soft.
Remove ham hock and shred any meat into the soup, discarding the fat. Season to taste.
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