In Sweden, yellow pea soup is traditionally served on Thursdays, followed by pannkakor for a light dessert. The soup is made from fast-growing peas that accommodate the short growing season.
In legend, the Norse god Thor introduced peas to Earth. In Swedish history, the servants took off Thursdays and the soup was easy to prepare. This thick and hearty soup made it the ideal food to be eaten before the fasting commenced on Friday and to tide hard working farmers over the fast. The Swedish Army still serves its troops with pea soup every Thursday.
Don’t forget the mustard, it makes all the difference!
6 oz. salt pork
16 oz. yellow peas
7 cups water
2 onions
2 tsp. bouillon
1 tsp. thyme
Soak the peas overnight. Rinse peas thoroughly and boil them with water and salt for about 1 hour. Skim off foam as needed.
Peel and chop onions and add them. Add in the whole piece of meat. Remove meat when tender; cut into small cubes and return to the soup. Boil the soup until the peas are soft, about 1 hour.
Add broth and seasonings. The soup may be refrigerated overnight to thicken and blend flavors. Season to taste and dilute with a little water as needed. Serve with spicy brown mustard and a hard crusty bread.
Yield: 6 servings
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