My Swedish Pea Soup Recipes

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

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.

Steps:

• Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

Steps:

• 1. Yes, you are going to use all four different kinds of peas. Please not we are talking about Ham as American's make which is sweet. Ours is roasting only in a little water.
• 2. Put it all the ingredience in a roasting pan with a open vent and cover. Set in oven at 350*. It will need to cook all day till it is reduced to the consistence you like. You will need to stir it occasionally to lift the peas from the bottom. Add as much salt and pepper as you like. Remove ham bones and hock bones. Cut off the ham and whatever meat you have on the hooks. Return to soup. We do not throw away the ham bone, the hook bones or the fat. It is all return to the soup after we have finished serving. We return it to the leftover soup as it keeps adding flavor to the soup. It freezes beautifully.
• 3. We serve this with homemade Black Russian Rye bread/with lots of sweet butter or Piruka. When I cook this, I start it cooking before I go to bed. I don't sleep well, for me it's not an inconvenience.

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.

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.