Swedish pea soup

Name: Swedish pea soup
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 500 g yellow peas; 800 g Kasselernacken of pork with bone; 2 medium-sized onions; 1 Garlic clove; 1 piece(s) fresh ginger (15-20 g); 1 pot of marjoram; 2-3 TABLESPOONS Oil; 1 TABLESPOON dried thyme; 2 Bundle (approx. 1.2 kg) Soup Greens; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

500 g yellow peas
800 g Kasselernacken of pork with bone
2 medium-sized onions
1 Garlic clove
1 piece(s) fresh ginger (15-20 g)
1 pot of marjoram
2-3 TABLESPOONS Oil
1 TABLESPOON dried thyme
2 Bundle (approx. 1.2 kg) Soup Greens
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Soak the peas in 1 1/2 litres of cold water overnight. Wash the smoked pork and dab dry. Peel and finely dice onions, garlic and ginger. Wash marjoram, shake dry and chop, except for something to garnish.
2
Heat the oil in a large pot. Sauté onions, garlic and ginger in it. Add 1 litre of cold water, smoked pork and the peas with the soaking water. Bring to the boil and skim. Add marjoram and dried thyme and simmer covered for about 1 1/2 hours.
3
Clean or peel the soup greens, wash and drain. Finely dice carrots and celery. Cut leek into fine rings. Remove the smoked pork loin from the soup after 1 1/2 hours. Remove meat from the bone and pluck or cut into bite-sized pieces.
4
Add meat and vegetables to the soup and season with a little salt and pepper. Bring to the boil and simmer covered for 20-30 minutes.
5
Wash parsley, shake dry and chop. Season soup with salt and pepper, arrange in deep bowls and sprinkle with parsley. Garnish with marjoram.