Artsoppa is traditionally eaten by the Swedes on a Thursday, because this is (or was, I’m not sure) the day when the help is away, and pea soup is easy to prepare. We broke with common practice and ate it on a Saturday, but this is perfectly acceptable because we did so knowing about the tradition ok.
Google indicates that artsoppa is served with pancakes and jam in Sweden. At the time of cooking however Google was less specific as to whether one eats them at the same time or separately …I would happily dip a jammy pancake in pea soup in the name of culture if it was Swedish tradition to do so, but in the absence of any concrete evidence we opted for rye bread instead.
- 500g dried split yellow peas (17.5 oz / 2.2 cups)
- 400g stewing pork (14 oz)
- 2 tbsp sunflower oil
- 1 onion
- 1 carrot
- ½ a leek
- 3 bay leaves
- ½ tsp ground allspice
- 1 tsp ground white pepper
- 1 tsp thyme
- 2 tsp marjoram
- 1 clove
- Salt to taste
NUTRITIONAL CONTENT PER PORTION
- Calories | 323
- Fat | 6.5g
Serves | 8 portions
Prep Time | 15 minutes
Cooking Time | 2 hours 15 minutes
- Dice the pork into 2 cm cubes, toss in the flour and season with salt and white pepper. Heat the oil in a heavy based saucepan, reduce the heat to medium and sear the pork on all sides. Transfer to a plate leaving the oil and juices in the pan.
- Finely dice the onion, carrot and leak add to the saucepan with the meat juices and oil and cook over a medium to high heat until brown and softened.
- Add the meat back into the pan, stir in the allspice, thyme, marjoram, salt, add the bay leaves and clove and pour water until it sits approximately 0.5cm below the top of the ingredients.
- Cover and simmer for 1.5 hours, stirring intermittently and ensuring the water level is maintained.
- Wash the split peas in a sieve until the water runs clear. Stir into the soup, adding an additional 600ml (1 pint/2.5 cups) of water. Simmer for a further 30 minutes.
Based on a recipe found at www.lolosmatblogg.blogspot.co.uk