Swedish Pea Soup: Ärtsoppa
3 medium onions, finely chopped (the finer the better)
500g Yellow split peas
700g of bacon, or smoked ham hock or bacon bones
6-8 cups of water
Optional: 2 pieces of clove, pinch of rosemary and thyme (I leave these out because I really think the green herbs ruin the taste and the clove just gets lost in the bacony goodness)
Slap the lot in a big pot, bring it to the boil on the stove, lower the heat and simmer for about an hour.
If you’re using a slow cooker or pressure cooker, you’ll have to adjust the time.
Add salt to your taste
You can add spicy sausage to the pot about 30 min into the cooking, but I keep it an econo-meal without that. Spicy mutton and real pork sausages (not the frozen kind) do well in this dish.
Makes about 12 servings.
To serve, you can remove all the meat and serve it in portions on a side dish with the soup if you like, with German mustard and sour bread. Or each person can add a teaspoon of German mustard to their own bowls (as they like). This dish lends itself well to freshly crushed garlic and birds eye chili. Wassail!
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