Was one of those days...so glad to come home to a big pot of soup in the Crock Pot. I've been reading a lot about Swedish food (and have been cooking a little here and there) and decided that I really wanted to try the yellow pea soup that apparently graces Thursday menus all over the country. I've put together a recipe that I've followed (about to puree and strain and do the final seasoning).
Ärtsoppa – Swedish Yellow Pea Soup
1 lb. dried yellow peas, soaked overnight (I used split as it was all I could find)
1 large onion, chopped
4 ribs celery, chopped
3 carrots, chopped (I used a handful of baby carrots and chunked them up)
2 cloves garlic, chopped
2 smoked hocks
6 cups water
4 Tbsp Osem Vegetable Soup/Seasoning powder
2 Turkish bay leaves
½ tsp dried thyme
¼ tsp dried marjoram
½ tsp ginger
½ tsp turmeric
Salt and white pepper to taste
Add first nine ingredients to a crock pot (or other slow cooker), cover, put on low for 8 to 10 hours. After the time has elapsed remove hocks (checking thoroughly to make sure all bones are removed) and allow them to cool so that you can handle them. Add to remaining soup thyme and marjoram and allow to simmer for 15 to 20 minutes. Turn off soup. Remove bay leaves and then puree soup in blender in batches (remember hot liquids expand dramatically when agitated so don’t fill the blender more than half full unless you really want to redecorate your kitchen in a very yellow color and burn yourself in a painful and embarrassing manner). Strain into large saucepan (for silky texture, if you like it more rustic don’t strain). Add turmeric and ginger and simmer for another 15 minutes. Check seasonings and adjust accordingly with salt and pepper. Pick over hocks and remove meat. Chop meat and reserve, discard remainder of hocks. Serve soup, garnishing with chopped meat from hocks, with mustard and Swedish pancakes or bacon pancakes with lingonberry jam/preserves/whatever it may be.
I'm pairing dinner tonight with bacon pancakes and lingonberry preserves.
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