|
Printer Friendly Copy
Scandinavian Smoky Pea Soup
Sheila Lukins
Servings: 6
Fresh ginger, the secret ingredient,
distinguishes Scandinavia's dried pea soup from others, such as "potage Saint-Germain".
I've resisted adding anything other than the basic ingredients—a smoky ham hock,
onions, garlic, and carrots—to present this soothing winter soup in its purest
state. To prevent the soup from tasting too salty, I've boiled the ham
hock first to remove some of the salt. Serve this soup hot with buttered
black pumpernickel topped with a thin slice of roast beef for a perfect winter
Sunday supper.
|
Ingredients
12
ounces meaty smoked ham hock
2 tablespoons olive oil
2 cups chopped onions
3 small carrots, peeled and finely chopped
2 tablespoons minced garlic
1 pound yellow split peas, picked over and rinsed
12 cups defatted Chicken Broth
1 piece fresh ginger (1 inch), peeled and lightly crushed
4 fresh dill sprigs
2 flat-leaf parsley sprigs
1 teaspoon ground allspice
⅛ teaspoon coarsely ground black pepper
Coarse salt, to taste
2 tablespoons chopped fresh dill, for garnish |
|
Cooking Method
Place
the ham hock in a medium-size saucepan and cover with cold water.
-
Bring to a boil and continue to gently boil for 15 minutes.
-
Drain
and rinse under cold water.
-
Pat dry.
Heat the oil in a heavy soup pot over low heat.
-
Add the
onions and carrots and cook, stirring, until the onions are wilted,
about 10 minutes.
-
Add the garlic and cook 1 minute longer.
-
Add the ham hock, peas, chicken broth, ginger, dill and parsley
sprigs, allspice, and pepper.
-
Bring to a boil, reduce the heat to
low, and simmer, partially covered, for 1¼ hours, stirring constantly.
-
Remove the ham hock and cool slightly.
-
Shred the meat
from the bone and return it to the soup.
-
Remove the ginger and
dill and parsley sprigs and discard.
-
Adjust the seasonings, adding
salt if needed, and serve piping hot,
garnished with the chopped dill.
|
|
