Old-fashioned split pea soup with smoked pork | NordMad
Soup

Old-fashioned split pea soup with smoked pork | NordMad

A hearty split pea soup with smoked pork and simple soup vegetables. It simmers quietly on the stove and tastes even better the next day.

TraditionalAutumnWinterEverydayComfort foodSoup
Shopping List
Rate:
130 min total
6 servings
Easy

Ingredients

servings

  • Soup

    • 500 g 500 g dried yellow split peas
    • 700 g 700 g smoked pork belly or smoked pork breast, in one piece
    • 2 l 2 l water
    • 2 stk 2 onions
    • 3 stk 3 carrots
    • 1 stk 1 leek
    • 150 g 150 g celeriac
    • 2 stk 2 bay leaves
    • 1 tsk 1 tsp dried thyme
    • 8 stk 8 whole black peppercorns
    • 1 tsk 1 tsp salt, or to taste

  • To serve

    • 0.5 bdt ½ bunch flat-leaf parsley
    • 6 skiver 6 slices rye bread
    • 2 spsk 2 tbsp whole-grain mustard

Instructions

  1. 1

    Rinse the peas

    1. Put the split peas in a sieve, rinse well under cold water, and discard any dark or damaged peas. They do not need soaking.
    5 min
    Measuring Cup
  2. 2

    Cook the peas and pork

    1. Put the peas, smoked pork, water, bay leaves, thyme, and peppercorns in a large pot. Bring slowly to a boil, skim off any foam, then reduce to a gentle simmer.
    2. Simmer with the lid slightly ajar for 60 minutes. Stir along the bottom a few times so the peas do not stick.
    70 min
    Pot
  3. 3

    Prepare the vegetables

    1. Peel the onions, carrots, and celeriac, and clean the leek thoroughly. Cut all the vegetables into small, even dice or slices.
    15 min
    KnifeCutting Board
  4. 4

    Finish the soup

    1. Lift out the tender pork and cover it on a board. Add the vegetables and simmer for another 30–45 minutes, until the peas have broken down completely and the vegetables are tender.
    2. Add a little boiling water if the soup becomes thicker than you like. Stir regularly, especially near the end.
    40 min
    Pot
  5. 5

    Season and serve

    1. Remove the bay leaves and peppercorns if you can find them. Season with salt only now, because the pork releases plenty of salt while cooking.
    2. Slice or dice the pork. Divide it between warm bowls, ladle over the soup, and sprinkle with chopped parsley. Serve with rye bread and whole-grain mustard.
    10 min
    KnifeCutting Board

Explore more

Se flere soup opskrifterSe opskrifter til autumnSe opskrifter til winter

Details

Storage

Fresh

  • • Duration: 3 dage
  • • Temperature: 5 °C
  • • Method: Store in an airtight container in the fridge for up to 3 days.

Frozen

  • • Duration: 3 måneder
  • • Temperature: -18 °C

Tips

Preparation

  • • Split peas generally do not need soaking, but rinse them well. Older peas may need a little longer to cook.
  • • Cut the vegetables while the peas and pork cook for the first hour to keep the active prep short.

Cooking

  • • Keep the soup at a gentle simmer and stir along the bottom. Once the peas break down, they stick more easily.
  • • Salt at the end; smoked pork varies greatly in saltiness and the soup reduces as it cooks.

Serving

  • • Serve the pork in slices on the side or cut into the soup, depending on whether you want a rustic meal or an easier bowl to eat.
  • • Rye bread, whole-grain mustard, and fresh parsley balance the soft, hearty soup.

Author

N

Nordmad

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

N

Nordmad