Yellow Split Pea Soup
- Yield 6 to 8 servings
- 2 cups dried yellow split peas
- 2 cups cold water
- 2 -- leeks
- 2 -- carrots, cut into 1/4-inch pieces
- 1 -- parsnips, cut into 1/4-inch pieces
- 1/2 -- celery root, cut into 1/4-inch pieces
- 3 pounds pork shoulder or similar cut
- 3 -- bay leaves
- 1/2 tablespoon salt
- 1/2 tablespoon peppercorns
- 1 cup pearl onions
- 1/2 teaspoon fresh or dried thyme leaves
- Combine the peas with the water to cover in a medium bowl. Soak in the refrigerator for 8 hours or longer.
- Cut the leeks into 1/16-inch slices and rinse in water. Set the carrots, parsnip and celery root aside; reserve any trimmings.
- Combine the pork with water to cover in a saucepan; add any bones from the meat. Bring to a boil and skim off the foam. Add the vegetable trimmings, bay leaves, salt and peppercorns. Simmer for 1 3/4 hours or until the pork is cooked through. Remove to a plate; strain and reserve the broth.
- Drain the peas and add to the reserved broth in the saucepan; stir in the baking soda. Bring to a boil and skim off the foam that rises to the surface. Reduce the heat and simmer for 45 minutes. Drain, reserving the broth. Press the peas through a strainer into a bowl.
- Combine the leeks, carrots, parsnip, celery root and onions with enough water or broth to cover in a saucepan. Bring to a boil and reduce the heat. Simmer for 10 to 12 minutes or until the vegetables are tender.
- Return the peas to a saucepan and add just enough broth or water to make a thick consistency. Bring to a boil, stirring constantly to prevent sticking. Reduce the heat and simmer for several minutes, stirring constantly.
- Add the cooked vegetables and enough broth to make a semi-thick consistency. Season with the thyme and adjust the salt and pepper to taste. Heat to serving temperature and serve with sliced pork and boiled potatoes.
Recipe reprinted with permission from Stig Hansen’s Cooking Danish, A Taste of Denmark (Eden, Utah, 2007).