There are many recipes for pea soup, but they all generally follow the same basic ingredients and method. Pea soup is made by simmering peas in water or broth, then adding vegetables and seasonings to taste.
Proceed as follows:
Soak the yellow split peas in water for at least 12 hours. Discard the water (even though some insist you should use this water for the soup).
Boil the peas, bouillon, onion and ginger for at least 90 minutes. Now and then, carefully skim off the pea hulls as they float up to the surface. When 15 - 30 minutes remain of the cooking time, add the majoram and/or thyme.
The optional ingredients should be added at a late stage during the cooking. Potatoes and carrots will require 20 - 25 minutes of cooking, the bacon at least 30 minutes
Taste, add salt if required.
The pea soup is often served together with some mustard. A very (old) Swedish tradition is also to serve it together with hot punsch, an arrak-based, intensely sweet liquor. However, beer will do fine as a substitute.
Ingredients
Directions
Proceed as follows:
Soak the yellow split peas in water for at least 12 hours. Discard the water (even though some insist you should use this water for the soup).
Boil the peas, bouillon, onion and ginger for at least 90 minutes. Now and then, carefully skim off the pea hulls as they float up to the surface. When 15 - 30 minutes remain of the cooking time, add the majoram and/or thyme.
The optional ingredients should be added at a late stage during the cooking. Potatoes and carrots will require 20 - 25 minutes of cooking, the bacon at least 30 minutes
Taste, add salt if required.
The pea soup is often served together with some mustard. A very (old) Swedish tradition is also to serve it together with hot punsch, an arrak-based, intensely sweet liquor. However, beer will do fine as a substitute.
