Cookbook:Ertesuppe (Pea Soup)

| Cuisine of Norway

Ertesuppe (pea soup) is a soup using dry yellow Swedish split peas and the butt portion of ham.

Ingredients

 * 16 oz split yellow Swedish peas
 * 12 cup water
 * 2–3 lb smoked pork butt
 * 1 large yellow onion, peeled and chopped
 * 1 teaspoon black pepper
 * 1 teaspoon salt
 * ¼ teaspoon thyme

Procedure

 * 1) Soak the dry peas overnight in about 4 cups of cold water.
 * 2) Add 8 cups of water to the peas and soaking water. Simmer the peas in a pot until soft.
 * 3) In a separate pot, boil the smoked butt for 40 minutes per pound.
 * 4) Cut the smoked butt into small cubes, and add to the softened pea stock.
 * 5) Add the onion and half the salt and pepper. Adjust to taste, and mix in the thyme.
 * 6) Cook for at least 5 minutes together, adding water from the meat if the stock is too thick. Cook longer if it is too thin.

Notes, tips, and variations

 * Serve immediately, or chill and reheat for the next day. Serve as dinner course, or with bread for a simple meal.