Swedish Yellow Split Pea Soup
Swedish Yellow Split Pea Soup
With the extra cold weather back again I can’t stop making soup. Everyone seems to simmering a pot of it. This is a great soup. Made with yellow split peas it in enhanced with the addition of smoky flavor from either smoked pork or turkey. It is not pureed as many other pea soups but rather served with the yellow peas cooked until tender but still intact. It is filling, rich and light at the same time. Great served alone or with a rye bread.
Swedish Yellow Split Pea Soup
1 lb. yellow split peas, rinsed
2 qts. Boiling water
1 bay leaf
1 c. chopped onion
1 tsp. Dried marjoram
1/4 t. ginger
dash nutmeg
1/2 t. pepper
1 T. salt, or to taste
Ham shank bone plus 2 cups diced ham or 1 smoked turkey piece (drumstick, thigh, neck or wing) plus 2 cups diced turkey, optional
Note: you can use 1 teaspoon liquid smoke if omitting meat.
Combine peas, boiling water and bay leaf and simmer, covered, about an hour, stirring occasionally. Remove bay leaf. Add remaining ingredients, except diced meat and salt, and cook, covered, over low heat for about 1-1 1/2 hours. Peas and meat should be tender. Remove meat and cool, cutting any usable meat off the bone and returning to soup along with additional diced meat, if desired. Season to taste. Serve with a pumpernickel bread or Swedish Limpa bread. Freezes well. Serves 6-8.
