- 1 lb. dried yellow peas
2 liters water
2 finely chopped onions
1 peeled whole onion studded with 2 cloves
1 large chopped carrot
1 meaty ham bone
1 tsp. dried thyme
1 tsp. ground ginger
1 tsp. salt
1/8 tsp. pepper
1 tsp. brown mustard
Rinse a 1 lb. dried yellow or green peas. If using whole peas, soak the peas overnight in their soup water (this isn’t necessary if using split peas so long as you can let the soup simmer for 2 to 3 hours).
Fill a large pot with 2 liters of water. Add the peas, 2 finely chopped onions, 1 peeled whole onion studded with two whole cloves, 1 large chopped carrot, and a meaty ham bone or 2 ham hocks.
Bring to a boil, then cover pot and reduce to a simmer over low heat for 90 minutes.
If using whole peas, skim off any pea skins that have risen to the surface. Remove 2 to 3 cups of the soup, puree in a blender or food processor, and return puree to the pot (this helps to thicken the soup).
Continue to simmer for at least 30 more minutes.
30 minutes before serving, remove the studded onion and the meat. Chop the meat and return to pot.
Season the soup with 1 tsp. dried thyme, 1 tsp. ground ginger, 1 tsp. salt, and 1/8 tsp. pepper. Simmer 15 more minutes.
Serve, Swedes like to stir in a spoonful of mustard to taste.
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