NORWEGIAN YELLOW PEA SOUP
I have a Norwegian born DBIL. He really enjoys food but especially those native to his family history. I am posting recipes which are very similar to those that my sister cooks for him. I am especially choosing to post those dishes which I have personally enjoyed eating in their home. I am also posting these recipes because of ZWT 2010. Preparation time does not include the overnight soak of the yellow peas.
Provided by CarrolJ
Categories < 4 Hours
Time 1h15m
Yield 1 pot soup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First, soak 1-pound whole or split peas in cold water overnight.
- The peas will swell so make sure to more than cover them with water.
- Rinse, drain, and pick over the peas before adding to soup pot along with ham bone with enough water to more than cover them.
- Add the remaining ingredients.
- Simmer covered for about 45 minutes on low to medium heat.
- Check soup about every 15 minutes to make certain that it has enough water and also to stir to prevent burning.
- Remove ham bone from pot.
- Cut off the bone whatever meat still clings to it and add those pieces to the soup.
- Serve.
Nutrition Facts : Calories 216.7, Fat 0.5, SaturatedFat 0.1, Sodium 624.7, Carbohydrate 45.7, Fiber 10.6, Sugar 11.3, Protein 9.2
SCANDINAVIAN YELLOW PEA SOUP
In Denmark it is usual to start with a plate of soup alone. Then, a second plateful of soup is eaten alternately with the meats ( you sip a little soup, eat a little meat and so on). Serve with a good sharp mustard, pickled beetroot, rye bread and sweet butter. So popular is this soup with all the Nordics that it is said that the King of Sweden eats it every Thursday. From House & Garden, February 1964 submitted by Nika Standen Hazelton
Provided by Julie Bs Hive
Categories Vegetable
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
- Cook, covered, over medium heat for 1 hour.
- Skim off pea skins as they float to the top.
- Add bacon or salt pork.
- Cover soup and simmer over lowest possible heat for about 2 hours, stirring occasionally.
- the peas should be of pureed 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.
Nutrition Facts : Calories 1349.8, Fat 89.5, SaturatedFat 32.2, Cholesterol 201.7, Sodium 3301, Carbohydrate 83.6, Fiber 24.2, Sugar 12.5, Protein 53.6
YELLOW PEA SOUP
Steps:
- In a large bowl soak peas overnight in enough cold water to cover by 2 inches and drain.
- In a 7 1/2-quart heavy kettle combine leeks, water, peas, ham hock, and thyme and simmer mixture, uncovered, until peas are very tender, about 30 minutes.
- In a blender puree 4 cups soup in batches and return to kettle.
- Peel celery root and cut into 1/4-inch dice. Add celery root to soup and simmer, stirring occasionally, 20 minutes. Add carrots and simmer, stirring occasionally, until tender, about 15 minutes.
- Remove meat from ham hock and discard skin and bones. Chop meat coarse and stir into soup with salt and pepper to taste. Soup may be made 3 days in advance. Cool soup uncovered and keep covered and chilled. Thin soup with water if too thick.
SCANDINAVIAN YELLOW PEA SOUP
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.
NORWEGIAN YELLOW PEA SOUP WITH HAM
My Mother-inlaw who passed away in 2009 from cancer left me her family recipes, my husband said I out did her, that it is stupendous!
Provided by Penny Andersen
Categories Other Soups
Time 8h15m
Number Of Ingredients 7
Steps:
- 1. Drain Peas from water. In a large stock pot add 8 cups water, the Peas, The Ham, all your chopped up veggies, and I used about 3Tbs of Sea Salt, but you use whatever is desired.
- 2. Bring to a boil, then reduce heat to simmer, let simmer 8 hours, stirring about every half hour.(I started ours at 8:00am so we could eat dinner about 4:00pm).
- 3. Serve with a light salad and some hot bread. Some people like to add some spicy mustard to the soup.
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
- Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
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