Swedish Yellow Pea Soup
A thick Swedish soup made with yellow split peas and tender pork knuckle, traditionally served with mustard.
Ingredients
- dried yellow peas500 g
- water for soaking2500 ml
- water for boiling2500 ml
- lightly salted pork knuckle900 g
- onion1 pcs
- cloves2 pcs
- dried thyme1 tsp
- dried marjoram1 tsp
- salt1 to taste
- ground white pepper1 to taste
- hot mustard6 tbsp
Instructions
Rinse 500 g dried yellow split peas, cover with 2500 ml cold water to soak, and leave in the refrigerator for at least 12 hours.
Drain the water, rinse the peas once more, transfer to a large pot, and add 2500 ml fresh water. Bring to a boil and skim off the foam.
Peel the onion, stud it with 2 cloves, and add it to the pot. Add 900 g pork knuckle, 1 tsp dried thyme, and 1 tsp dried marjoram.
Simmer the soup over very low heat, partially covered, for about 2.5 hours, stirring occasionally and skimming off any foam; the peas should be completely soft and the meat should fall easily off the bone.
Remove the pork knuckle and onion. Take the skin and bone off the knuckle, cut the meat into pieces, and return it to the soup.
Season the soup with salt and white pepper to taste and simmer for another 10 minutes until thickened.
Serve hot with 1 tbsp strong mustard per portion; by Swedish tradition, this soup is eaten on Thursdays.
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