Gule Aerter Yellow Pea Soup Food

CANADIAN (HABITANT) YELLOW PEA SOUP

Steps:

• Place peas in a soup pot, cover with the cold water and soak overnight. Next morning add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the ham bone and add seasonings. Amount of salt will depend on the saltiness of ham bone.
• Note: If soup is served at once, it will need no binding. If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.

GULE AERTER (YELLOW PEA SOUP)

Steps:

• Combine all ingredients and simmer for 1 hour.
• Serve.

SCANDINAVIAN YELLOW PEA SOUP

Steps:

• 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.

GULE AETER - DANISH PEA SOUP

Steps:

• Place all the ingredients into a large pot, bring to the boil and simmer for 1 1/2 hours.
• Remove the hock from the soup and remove the meat from the bone, chop into small pieces and put back into soup.
• Serve.