| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swedish |
Swedish, Pork, Soups/stews |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
(2 c) dried yellow Swedish peas -=OR=- domestic yellow split peas |
| 5 |
c |
Cold water |
| 2 |
md |
Onions; finely chopped |
| 1 |
md |
Onion; whole, peeled and studded with 2 cloves |
| 1 |
lb |
Lean salt pork; in 1 piece |
| 1 |
ts |
Majoram leaf -=OR=- |
| 1/4 |
ts |
Marjoam powder |
| 1/2 |
ts |
Thyme |
|
|
Salt |
INSTRUCTIONS
Wash the dried peas in cold running water and place them in a 2-3 quart
saucepan. Cover with 5 cups cold water and bring to a boil over high heat.
Boil briskly for 2 or 3 minutes then turn off the heat and let the peas
soak in the water for an hour. Skim off any pea husks that may have risen
to the surface, add the finely chopped onion, the whole onion, salt pork,
marjoram and thyme and again bring to a boil. Immediately lower heat and
simmer with pot partially covered for about 1 1/4 hours or until peas are
quite tender but have not fallen apart. Remove the whole onion and the salt
pork from the soup and cut the pork in slices about 1/4" thick. This may be
served in either of two variations. Place a few slices of pork in
individual serving bowls. Season the hot soup with salt to taste and ladle
it over the pork. Or, if you prefer, serve the soup alone, accompanied by a
separate place of the sliced salt pok and spicy brown mustard. NOTE: If
domestic yellow split peas are used, they need not be soaked for an hour.
Wash them carefully, cover them with 4 cups cold water and proceed with the
recipe as above. They will take somewhat less time to cook than the Swedish
peas.
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