Pea soup with mustard, I’m in.
This blogging thing is a really good thing!
I studied a few great recipes
to come up with my own very yummy rendition…
- 8 cups chicken broth
- 1 pound rinsed green peas
- 1 onion finely chopped
- 1 carrot, chopped
- 1 tsp marjoram
- 1/2 tsp ginger
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup cooked ham (I would definitely use a ham hock instead next time, I feel it would add more overall depth of flavor to the soup)
- Combine all ingredients
- Bring to boil
- Reduce to simmer, cover, cook for 1 hour
- Remove ham (if in chunks), chop up small, add back into soup
- Serve with (Swedish) mustard and rye crisps
* I garnished with sourcream and fresh parsley, not traditional, but I wanted to add a lil pizzazz to the final presentation.
* Serve with knäckebröd (rye crispbread) and individual dishes of a good Swedish mustard, such as Johnny’s senap. (Swedes traditionally dip their spoons into the mustard before taking a spoonful of the soup)
* Pea Soup is traditionally eaten in Sweden and Finland on Thursday in preparation for fasting on Friday. It is very popular there as it is inexpensive and easy to make and most people like it. In Sweden yellow split peas are used; green for Finland. A great use for leftover ham using ingredients found in most kitchens.