Traditional Swedish Pea Soup Recipe

"body">1 whole clove
Although rarely served in fine restaurants and almost1/2 pound piece lean salt pork
never appearing on smorgasbords, soups are essential1/4 teaspoon marjoram
in traditional Swedish cuisine. One soup in1/2 teaspoon thyme
particular-ärtsoppa--has a distinguished history.Salt (if needed)
Yellow pea soup has sustained the working classWhole-grain brown mustard
since the age of the Vikings. When Catholicism was1. Soak the peas in water at least 12 hours.
the reigning religion of Sweden, ärtsoppa, which is2. Drain the peas, put them in a large saucepan, cover
studded with salt pork, became the meal of choicewith 6 cups cold water, chopped onions, and the onion
before Sabbath every week.halves with cloves. Bring to a boil, then reduce heat to
Today, although the Catholic Church has few followersa medium simmer. Add the salt pork, cover, and let
in predominantly secular Sweden, the soup is still eatensimmer for about 90 minutes, skimming off any foam
every Thursday in many households. Ärtsoppa isthat rises to the surface. Add the marjoram and
always served with mustard; you either swirl a bit ofthyme to the pan, stir, and let simmer another 15
mustard into the soup to season the whole lot or dipminutes. Season to taste with salt. Remove the pork,
the tip of your soupspoon into the spicy condimentallow to cool just until comfortable to handle, then cut
before every bite.into pieces. Remove and discard the onion halves with
Yellow Pea Soup (Ärtsoppa)their cloves.
Serves 4 to 63. Divide the pork among rimmed bowls, then ladle the
1 pound whole dried yellow peas (split peas aresoup over it. Pass a bowl of grainy brown mustard at
acceptable)the table.
2 onions, chopped fineEnjoy this wonderful Swedish tradition served hot with
1 whole onion, peeled, halved, and each half stuck withchunks of bread.