Yellow pea soup with pork
by Tavolino
A classic Swedish comfort food consisting of yellow peas simmered slowly with cured pork knuckle, cloves, and herbs for a rich and hearty soup.
Ingredients
- dried yellow peas 5 dl
- water (for soaking) 2.5 l
- water (for boiling) 2.5 l
- yellow onion 1
- cloves 2
- cured pork knuckle 900 g
- dried thyme 0.5 tbsp
- dried marjoram 0.5 tbsp
- salt to taste
- mustard for serving
- crispbread for serving
- butter for serving
- cheese for serving
Preparation
- 1
Soak 5 dl of dried yellow peas in 2.5 l of water for at least 12 hours in the refrigerator.
- 2
Drain the water, rinse the peas in a colander, and bring them to a boil in 2.5 l of fresh water in a large pot.
- 3
Skim the surface thoroughly to remove loose pea skins and foam.
- 4
Peel 1 yellow onion and stud it with 2 cloves. Add the onion to the pot.
- 5
Remove the skin and bones from 900 g of cured pork knuckle. Cut the meat into two pieces and add to the pot.
- 6
Add 0.5 tbsp of dried thyme and 0.5 tbsp of dried marjoram to the soup.
- 7
Let the soup simmer gently while stirring for about 150 minutes so that it does not burn.
- 8
Remove the pork when it has an internal temperature of 80-85°C and cut it into cubes.
- 9
Add the pork cubes back into the soup and bring to a boil.
- 10
Season with salt and dilute with more water if the soup is too thick.
- 11
Serve the soup hot with mustard, crispbread, butter, and cheese.