Swedish Pea Soup Food
SWEDISH PEA SOUP
Pea Soup is traditionally eaten in Sweden and Finland on Thursday in preparation for fasting on Friday. It is very popular there as it is inexpensive and easy to make and most people like it. In Sweden yellow split peas are used; green for Finland. A great use for leftover ham using ingredients found in most kitchens.
Provided by threeovens
Categories Ham
Time 1h10m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Sort through peas to remove any stones or foreign matter. Wash and drain.
- Combine all the ingredients except mustard in a large saucepan or Dutch oven. Bring to a boil; reduce heat, cover, and simmer 1 1/2 hours, stirring occasionally.
- Serve with spicy brown mustard.
Nutrition Facts : Calories 312.8, Fat 4.7, SaturatedFat 1.4, Cholesterol 27.3, Sodium 1377.9, Carbohydrate 38.2, Fiber 15, Sugar 6.3, Protein 29.6
SWEDISH PEA SOUP (ARTSOPPA)
A traditional Swedish dish. Very easy to prepare. The consistency of the peas is up to everyone. I like them al dente in the broth, while some like them so soft that the soup becomes more like a porridge. In Sweden this is traditionally served with warm Punsch (a sweet beverage with arrack). The soup could of course be made vegetarian. Substitute vegetable bouillon cubes for the meat.
Provided by Andreacute Grisell
Categories Beans
Time 13h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the peas in 2 quarts of water overnight.
- Bring the peas to a boil in the water they soaked in.
- Add onion, meat and spices except mustard.
- Simmer until the meat is done and the peas have softened (about 1 hour).
- Take up the meat and cut into pieces.
- Put them back in the soup.
- Add more spices, if necessary.
- Serve hot with mustard.
SWEDISH YELLOW PEA SOUP
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Rinse the peas in a colander under cool running water. Put them in a large, nonreactive bowl and cover with water by 2 inches. Let soak uncovered in a cool place overnight.
- Put the peas and soaking water into a heavy 6-to-8-quart pot. Add water to cover again by 2 inches. Bring to a boil over medium heat, and let boil two minutes. Skim off and discard any foam and skins that rise to the top.
- Stir in the chopped onion. Cut the piece of bacon crosswise into two pieces, and add to the pot with 3 tablespoons fresh marjoram or thyme leaves, stripped of stems and chopped.
- Let the soup boil gently for 40 to 90 minutes until it becomes very thick and buttery yellow. Whole peas will take longer and will be soft but still whole when cooked. Split peas will take a shorter time to cook and will almost disintegrate. If the soup becomes too thick, add more water.
- Remove the pot from the heat. Remove the two pieces of bacon, and cut off and discard the rind. Cut the bacon crosswise into 1/2-inch slices. Reserve.
- Stir the soup well, and season with 2 to 4 tablespoons mustard. Add salt, if necessary, and black pepper. Add more fresh thyme or marjoram if desired.
- Serve with soup in shallow bowls with slices of bacon on the side. Pass additional mustard to stir into the soup. In Sweden, this soup, called artsoppa, is served with crisp rye bread covered with grated vasterbottem, a sharp, hard cheese. Aged cheddar and Parmigiano Reggiano are good substitutes.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 402 milligrams, Sugar 5 grams, TransFat 0 grams
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