Advertisement
Ingredients
- 1pound dried, whole or split yellow peas (see note)
- 1large onion, chopped, 1½ to 2 cups
- 1pound fresh bacon, in one piece
- 1bunch fresh marjoram or thyme
- Hot and sweet or hot mustard, to taste
- Fine sea salt to taste
- Freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
281 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 11 grams protein; 452 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Rinse the peas in a colander under cool running water. Put them in a large, nonreactive bowl and cover with water by 2 inches. Let soak uncovered in a cool place overnight.
- Step 2
Put the peas and soaking water into a heavy 6-to-8-quart pot. Add water to cover again by 2 inches. Bring to a boil over medium heat, and let boil two minutes. Skim off and discard any foam and skins that rise to the top.
- Step 3
Stir in the chopped onion. Cut the piece of bacon crosswise into two pieces, and add to the pot with 3 tablespoons fresh marjoram or thyme leaves, stripped of stems and chopped.
- Step 4
Let the soup boil gently for 40 to 90 minutes until it becomes very thick and buttery yellow. Whole peas will take longer and will be soft but still whole when cooked. Split peas will take a shorter time to cook and will almost disintegrate. If the soup becomes too thick, add more water.
- Step 5
Remove the pot from the heat. Remove the two pieces of bacon, and cut off and discard the rind. Cut the bacon crosswise into ½-inch slices. Reserve.
- Step 6
Stir the soup well, and season with 2 to 4 tablespoons mustard. Add salt, if necessary, and black pepper. Add more fresh thyme or marjoram if desired.
- Step 7
Serve with soup in shallow bowls with slices of bacon on the side. Pass additional mustard to stir into the soup. In Sweden, this soup, called artsoppa, is served with crisp rye bread covered with grated vasterbottem, a sharp, hard cheese. Aged cheddar and Parmigiano Reggiano are good substitutes.
- Yellow split peas are readily available. Dried whole yellow peas are available for $1.25 a pound at Kalustyan, 123 Lexington Avenue, at 28th Street, (212) 685-3451.
Private Notes
Comments
I've never seen boiled bacon in a recipe for yellow pea soup. My Swedish grandmother used ham hocks. No need to soak the peas overnight, they turn soft in a couple of hours of simmering. Simmer ham hocks overnight with a whole onion studded with 2 cloves and two bay leaves. Strain and skim the fat off after it cools. Add the peas (use really Swedish yellow peas, not split peas). Diced onion, carrots, and a pinch of ground ginger, thyme, the ham from the hocks and white pepper and you're set.
Never thought to add mustard to dress up pea soup. Great suggestion! Everyone enjoyed this recipe.
I made this soup in the instapot. I soaked the peas for about 18 hours, pouring off the soaking water and refreshing it twice. I used 3/8 pound of bacon, sliced. I fried the bacon in the instapot first on saute to render the fat, and then removed the bacon and sauteed the onion in the bacon fat. Once soft, I added the drained peas, six cups of fresh water and put the bacon back in the pot. Everything else as per recipe. Cooked for 25 minutes with natural release and it was delicious.
Never thought to add mustard to dress up pea soup. Great suggestion! Everyone enjoyed this recipe.
I've never seen boiled bacon in a recipe for yellow pea soup. My Swedish grandmother used ham hocks. No need to soak the peas overnight, they turn soft in a couple of hours of simmering. Simmer ham hocks overnight with a whole onion studded with 2 cloves and two bay leaves. Strain and skim the fat off after it cools. Add the peas (use really Swedish yellow peas, not split peas). Diced onion, carrots, and a pinch of ground ginger, thyme, the ham from the hocks and white pepper and you're set.