Christmas is over and the Danes are looking forward to a better year. It is cold here in Denmark, maybe snow the next few days and we like to eat warm, thick soup. This soup is both a soup and a main dish and it is severed for guests on cold winter nights.  It is a classic, old, nordisk dish. It can be made with pork, goose or beef and vegetables and herbs, and added split peas. I have made it with salted pork and  pork sausages, what else? It is Denmark, the pork eating nation. .




















Split Pea Soup with Salted Pork  serves 6

1 lb. yellow split peas, 4 sprigs of thyme, 1½ lbs. lightly salted lean pork, 4-5 carrots, finely chopped, ½ lb celeriac, peeled and cut into ½ inch cubes, 3-4 leeks, trimmed, split and washed thoroughly to remove grit, and sliced, 1 lb. potatoes, peeled, cut into 1 inch pieces, 1 large onion, finely chopped, salt and pepper, 1 lb. raw pork sausage

To make the peas, place them in a pot with just enough water to cover. Add thyme and boil the peas until they are very tender; check the package as cooking time varies with the variety. Remove thyme and purée peas in a blender or food processor.

To make the pork, put the pork in another pot with just enough water to cover. Bring to a boil, skim off any impurities, then add salt. Simmer 1 hour and add egetabes when about 20 minutes of the cooking time remains. Add the sausage when 10 minutes are left.

To make the  split pea soup, pour just enough broth from the meat into the peas to give them a suitable consistency – not too thin. Add the chopped vegetables and season to taste

To serve, slice the meat and serve the sausages on a plate together with mustard, pickled beets and rye bread.

The Danes drink beer to this dish and once in awhile a snaps.

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