Gule Aeter Danish Pea Soup Recipes

Steps:

• Combine all ingredients and simmer for 1 hour.
• Serve.

Steps:

• Place all the ingredients into a large pot, bring to the boil and simmer for 1 1/2 hours.
• Remove the hock from the soup and remove the meat from the bone, chop into small pieces and put back into soup.
• Serve.

Steps:

• Wash and drain peas. Cover with cold water and soak overnight or according to package directions. Drain and place in large kettle with 3 quarts water. Slowly bring to a boil. Cooked covered over medium heat for 1 hour. Skim off pea skins as they float to the top. Add bacon or salt pork. ( If pork is very salty, soak in cold water for 30 minutes, drain and pat dry.) Cover soup and simmer over lowest possible heat for about 2 hours, stirring occasionally. the peas should be of puréed consistency. Add celeriac or celery, leeks, carrots, potatoes, onions, thyme and Canadian bacon to soup during last 45 minutes of cooking time. Stir soup occasionally and check for desired consistency; if necessary, add a little hot water. When ready to serve, remove bacon or salt pork and Canadian bacon to heated platter and slice. Serve soup and sliced meats separately. The meats may also be served cold, if desired.

Steps:

• Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
• Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.

Steps:

• large kettle with 6 cups water.
• Cook slowly, covered, 1 1/2 hours, until tender.
• Put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in another kettle.
• Cover with water.
• Cook slowly, covered, 40 minutes until vegetables and bacon are tender.
• Take out bacon; slice and keep warm.
• Remove vegetables and add to cooked split peas with as much as the broth in which the vegetables were cooked as desired to thin the soup.
• Reheat, if necessary.
• Ladle soup, including vegetables, into wide soup plates and serve sliced bacon and the cooked sausage links separately on a platter.
• Serve with dark bread, mustard, and beer.

Steps:

• 1. Combine all ingredients and simmer for 1 hour.
• 2. Serve.