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Artsoppa
Yellow Pea Soup
2 C dried yellow peas
1/2 medium onion, chopped
1-1/2 LBS un-smoked, salted bacon
2 TBS red pimientos, chopped
8 to 9 C water
1 tsp. salt
1/2 tsp. black pepper
1 tsp. marjoram
1 tsp. thyme
1 green onion, sliced (for garnish)
Mustard (for serving; optional)
In a large cooking pot, soak the peas in two quarts of water overnight. The next day, add peas in their soaking water to a large cooking pot; bring mixture to a boil. Add the onion, bacon, red pimientos and spices. Simmer until bacon is fully cooked and peas have softened, about one hour. Remove bacon from the pot and cut into pieces; return to the soup. When serving, sprinkle sliced green onions on top of soup for garnish.
Suggestions: Serve hot with mustard or pancakes.
About Artsoppa: In Sweden, the traditional day of the week for Artsoppa is Thursday. Most restaurants will serve Artsoppa och Pankakor (with pancakes). Pancakes in Sweden are often eaten with whipped cream or jam preserves as a dessert.
*Artsoppa image (C) Q Family (2008). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
Recipe featured in the Food Fare Cookbook.
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