split peas was served every Thursday. Only during the
second half of the 20th century has this tradition begun
to disappear. The pea soup is best when cooked on very
large scale; thus, the version served in the Army has a
well-deserved good reputation since it is normally
cooked in 200 litre batches. But you might want to try it
on a somewhat smaller scale...
Ingredients:
· 500 g yellow split peas
· 1.5 - 2 litre of water or
vegetable bouillon (can be
made from bouillon cubes!)
· 2 finely chopped onions
· 20 - 30 g of fresh, whole
ginger
· 5 - 10 g of marjoram or
thyme or both
· optional: potatoes
· optional: carrots
· optional: 500 g of diced
bacon
Proceed as follows:
1. Soak the yellow split peas in water for at least 12
hours. Discard the water (even though some
insist you should use this water for the soup).
2. Boil the peas, bouillon, onion and ginger for at
least 90 minutes. Now and then, carefully skim
off the pea hulls as they float up to the surface.
When 15 - 30 minutes remain of the cooking
time, add the marjoram and/or thyme.
3. The optional ingredients should be added at a
late stage during the cooking. Potatoes and
carrots will require 20 - 25 minutes of cooking,
the bacon at least 30 minutes
4. Taste, add salt if required.
The pea soup is often served together with some
mustard. A very (old) Swedish tradition is also to serve
it together with hot punsch, an arrak-based, intensely
sweet liquor. However, beer will do fine as a substitute.
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