Daughters of Norway

PEA SOUP (Yellow)

Unattrributed

• 1 pound yellow split peas (dried)
• 3 quarts water
• 3 large carrots
• 1 stalk celery
• 3 large onions, peeled
• salt and pepper to taste
• water
• pork sausage or ham

1. The evening before making soup, rinse dried yellow peas and soak overnight in plenty of water to cover the peas to twice their depth in the pan.
2. Put carrots, celery and onions through a meat grinder [or food processor].
3. Place presoaked split peas & processed vegetables on the stove-top and simmer for 2 hours or until peas are soft.
4. One hour or so before serving add pork sausage or ham and cook another hour or until peas are soft.
5. Serve hot.

1. Serves about 8 people.
2. Option: Add some wine when cooking to add flavor in place of same amount of water (up to a cup). May need to monitor water level when cooking as you do nott want soup to burn.
3. Note: Many Scandinavians eat this once a week or so, often on Thursday night.
4. As shown on left, the peas are brighter yellower earilier in the cooking phase (step 3), but turn a darker shade when the pork sausage or ham is introduced. By adding darker ham, the color changes to a darker color. In above photo, Black Forest ham was used.