SOOP Stories & Recipes

Marc's Soup Story
“One of our ‘Day of the Week’ specials at soup is Yellow Split Pea Soup, which is served on Thursdays.  This is a classic Swedish soup.  My mother was Swedish, so this soup holds a special place for me.  In Sweden, it has been popular for hundreds of years.  The yellow peas are fast growing plant, which works well because Sweden has a short summer growing season.  When dried, the peas can provide nutrition through the rest of the long dark winter.  After Sweden was converted to Catholicism, this became a traditional Thursday night meal – rich and hearty, especially with the salt pork (again a food cured to last through the long winter), to sustain the farmers through the fast on Friday.  After Sweden later converted to Lutheranism, the tradition stayed.

   

The tradition still continues to today.  I spent my junior year of college in Lund, Sweden and among my great memories of that year were the Thursday night meals.  All the residents on my student housing floor would get together and cook Yellow Pea Soup, served with brown mustard followed by thin Swedish pancakes and lingonberry preserves.  When I was young, my mother would often serve the soup with croutons; though not traditional, they were a tasty addition.”

 

Yellow Split Pea Soup
Yield: 2 Quarts

2 c  Yellow Split Peas
2 qt Water
1/2 lb Salt Pork
1 T  Vegetable Oil
1 1/2 c  Onion, ¼" dice
1 1/2 c  Carrot, ¼" dice
1/2 t  Thyme, Dried
1/2 t  Marjoram, Dried
1/2 t  Ginger, Dried
Salt And Pepper,To Taste

Heat 1 Tablespoon vegetable oil in large stockpot over medium heat, add onions and carrots and saute till onions are translucent, approx 5-7 minutes.  Add thyme, marjoram and ginger and saute for 2 more minutes.

Add salt pork, water and yellow split peas.  Bring to a boil, reduce heat to simmer and cook until the peas are tender and beginning to break apart, approximately one hour.  (This time may vary depending the moisture content remaining in the dried peas.)  Add salt and pepper to taste.  Add more water if necessary.

Remove Salt Pork, trim and discard fat and dice meat into 1/4 inch cubes and return to the soup.

This soup is especially good if made one day before serving as the flavors improve over time.  This soup often is thicker the next day, so one may have to add a little water after reheating.

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