In Sweden, this soup is traditionally eaten on Thursdays for dinner. Whole yellow peas give this soup added visual appeal. Lovely and tasty, this soup will be welcome any day of the week. I’ve altered the standard recipe slightly. Pancetta subs for the ham and ham bone. And, a garnish of crispy fried bacon adds some needed crunch.
Pancakes should follow the soup course.
Ärtsoppa
1 generous pound dried yellow peas
water, to soak peas
2 onions, finely diced
3 leeks, white parts only, thinly sliced
3 leeks, white parts only, thinly sliced
1 stalk celery, finely diced
2 carrots, finely diced
1/2 lb pancetta, finely diced
2-3 Tablespoons butter
8-10 cups chicken stock
1 teaspoon dried thyme
1/2 teaspoon pepper
1 clove, freshly ground
1 clove, freshly ground
2 Tablespoons grainy mustard
1 teaspoon salt, or to taste
1/2 lb thick sliced bacon, fried crisp & crumbled
Soak peas over night in water. Drain immediately before using.
In a large dutch oven, lightly saute pancetta. Place pancetta in a small bowl and strain out any remaining oil. Then, in the same dutch oven, sweat onions, celery, carrots, and leeks in 2-3 tablespoons of butter for 3-4 minutes. Add drained peas, chicken stock, pancetta, spices and mustard. Add half of the crispy bacon. Reserve enough crumbled bacon to garnish the soup. Simmer for approximately 2 hours or until peas are tender and soup achieves your desired consistency.
(If simmered for too long, all of the peas will break up and dissolve into the soup.)
Ladle soup into bowls. Top each with crumbled bacon.
Serve with toasted wedges of rustic bread brushed with grainy mustard.
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