FRESH PEA SOUP
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
ÄRTSOPPA: SWEDISH YELLOW PEA SOUP
According to the site where I found this recipe, this soup is traditionally served on Thursdays and is usually followed by crepe-like pancakes and whipped cream and preserves for dessert. A teaspoon of grainy brown mustard on top of each serving helps to enhance the flavors.
Provided by Scarlett516
Categories Vegetable
Time 2h30m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and pick through the peas. If using whole peas, allow to sit in the water you'll use for your soup overnight. This is unnecessary if you're using split peas as long as you simmer the soup for 2-3 hours.
- Fill a large pot with 8 cups water (or 6 if you like a thicker soup, then add water to taste). Add the peas, chopped onions, whole onion with cloves, carrot, and ham bone to the pot. Bring to a boil, then simmer over low heat for 90 minutes.
- If using whole peas, skim off any pea skins that have risen to the surface.
- Remove 2-3 cups of the soup, purée it, then return the purée to the pot. Continue to simmer at least another 30 minutes.
- 30 minutes before serving, remove the studded onion and the meat. Chop the meat (should be about 1 cup) and return to the pot.
- Season with thyme, ginger, salt, and pepper. Simmer 15 more minutes.
- Serve with mustard on the side so it may be added to taste.
Nutrition Facts : Calories 33.2, Fat 0.1, Sodium 605.3, Carbohydrate 7.9, Fiber 1.5, Sugar 3.2, Protein 0.8
SWEDISH PEA SOUP (ARTSOPPA)
A traditional Swedish dish. Very easy to prepare. The consistency of the peas is up to everyone. I like them al dente in the broth, while some like them so soft that the soup becomes more like a porridge. In Sweden this is traditionally served with warm Punsch (a sweet beverage with arrack). The soup could of course be made vegetarian. Substitute vegetable bouillon cubes for the meat.
Provided by Andreacute Grisell
Categories Beans
Time 13h
Yield 4 serving(s)
Number Of Ingredients 9
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.
PEA SOUP (ART SOPPA)
Make and share this Pea Soup (art Soppa) recipe from Food.com.
Provided by Queen Dragon Mom
Categories Swedish
Time 7h5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Soak peas for 2 to 3 hours.
- Using soaking water, cook the peas until mealy.
- Add pork, cover and bring to boil.
- Add onion here, if you wish.
- Reduce heat to simmer and cook until peas are done through, around 4 hours.
Nutrition Facts : Calories 51.2, Fat 0.3, SaturatedFat 0.1, Sodium 8, Carbohydrate 11.3, Protein 3.5
YELLOW PEA SOUP WITH CHERRY TOMATOES AND PARSLEY (ARTSOPPA)
This smooth, savory soup is Sweden's national dish. It's a Thursday night staple for everyone, including royalty. In fact, Yellow Pea Soup was used to assassinate King Eric XIV on a Thursday night in the late 1500's, where he was served a bowl laced with arsenic. This soup is traditionally made with yellow peas, which need to soak overnight. The soup is normally eaten with Swedish pancakes as dessert. From a cookbook "The Swedish Table". PREP TIME DOESN'T INCLUDE OVERNIGHT SOAK FOR PEAS
Provided by Jostlori
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium pot, combine olive oil, onion, carrot and celery. Cook over medium heat, stirring occasionally, until the veggies are tender, about 5-8 minutes.
- Add peas, broth, water, pork shank and bay leaves. Bring to a boil, reduce to simmer, and cook until peas are tender, about 1 hour. Add more water if needed. Season with salt and pepper.
- Remove shank and take meat off the bone, discard the bone. Cut or shred the meat and set aside.
- Using an immersion blender, blend the soup until smooth. You can also use a regular blender, but work in batches and don't overfill.
- The soup will be very thick - add more water to thin as necessary. Adjust seasoning.
- Return the meat to the soup.
- While the peas are cooking, combine the finely chopped tomatoes, the garlic and the olive oil in a small bowl. Let marinade while peas are cooking, about one hour.
- When ready to serve, ladle soup into wide soup bowls and add a generous tablespoon of marinated tomatoes in the center.
Nutrition Facts : Calories 601.1, Fat 31.5, SaturatedFat 9.3, Cholesterol 77.2, Sodium 95.4, Carbohydrate 43.8, Fiber 17.8, Sugar 7.3, Protein 36.2
SWEDISH YELLOW PEA SOUP
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 402 milligrams, Sugar 5 grams, TransFat 0 grams
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