Traditional Yellow Pea Soup

Name: Traditional Yellow Pea Soup
Yield: Serves 4
Cuisine: Norway
Ingredients: 10 ounces dried yellow peas, soaked overnight in cold water to cover, drained; 1 bay leaf; 1 small sprig fresh rosemary; ¼ cup finely chopped leek, white and pale green parts only; Sour cream for serving; ⅓ cup finely chopped celeriac; 6 cups pork stock or beef stock; Fine sea salt and freshly ground black pepper; 1 tablespoon unsalted butter; 1 tablespoon chopped fresh herbs, such as thyme, sage, and rosemary; 1 onion, chopped; 2 slices bacon, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

TRADITIONALLY THIS SOUP WAS MADE WITH A RICH STOCK FROM SMOKED PORK KNUCKLE. I USE A GOOD PORK OR BEEF STOCK AND SOME BACON.

Ingredients

10 ounces dried yellow peas, soaked overnight in cold water to cover, drained
1 tablespoon unsalted butter

Europe
Norway
Scandinavia
Scandinavian
Nordic
Gluten-free
Soup

Method

Heat the butter in a medium pot over medium heat. Fry the bacon for 4 to 5 minutes, until crispy. Add the onion and sauté for 5 minutes, or until soft and golden. Add the peas, stock, celeriac, leek, rosemary sprig, and bay leaf and bring to a boil, then reduce the heat and simmer gently for 1 hour, until the peas are starting to dissolve. Remove the rosemary sprig and bay leaf. Stir the soup e