Pea Soup Art Soppa Recipes

SWEDISH PEA SOUP (ARTSOPPA)

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)

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.

SWEDISH YELLOW SPLIT PEA SOUP

Steps:

• Rinse and pick through the peas. Watch for any small pea-sized rocks that might be there. I know you don't want to visit the dentist for a chipped tooth.
• Fill a large pot with the chicken stock, add the peas, the chopped onion, the ham hock, and the onion studded with cloves, thyme, and grated ginger.
• Bring to a boil then reduce the heat to medium-low and simmer for 90 minutes (uncovered).
• Remove the studded onion and discard it. Remove the ham hock and transfer it on a cutting board. When the ham hock gets cool enough to handle, remove and discard the fat, bone, and tough gristle. Chop the lean ham and return it to the soup pot. You will probably have about one cup of ham.
• Continue to simmer the soup for an additional 30 minutes stirring it often. It will thicken up and if you prefer a thinner soup you can add additional chicken stock.
• Taste the soup and season with salt and pepper if needed. Serve with a nice crusty whole-grain bread and a dollop of brown mustard. Enjoy!

SWEDISH YELLOW PEA SOUP

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.