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Ertesuppe (Pea Soup)

Ertesuppe (pea soup) is a soup using dry yellow Swedish split peas and the butt portion of ham.

Source and licence

"Ertesuppe (Pea Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ertesuppe_(Pea_Soup), revision 4524739), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ertesuppe_(Pea_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4524739

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Soak the dry peas overnight in about 4 cups of cold water.
  2. Add 8 cups of water to the peas and soaking water. Simmer the peas in a pot until soft.
  3. In a separate pot, boil the smoked butt for 40 minutes per pound.
  4. Cut the smoked butt into small cubes, and add to the softened pea stock.
  5. Add the onion and half the salt and pepper. Adjust to taste, and mix in the thyme.
  6. Cook for at least 5 minutes together, adding water from the meat if the stock is too thick. Cook longer if it is too thin.