Pea Soup

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Pea Soup (ertesuppe) is one of those "as Norwegian as it gets" dishes. Normally that means it used to be cheap to make, high on energy and low on finesse. And Pea Soup Buy is all of that. But to me, it is also comfort food. Buy a salted and often smoked pork belly or pork knuckle at the store or use leftovers from "pinnekjøtt" (dried and salted lamb ribs), leftover ham or similar. Add peas, some vegetables and let it simmer for as long as possible (at least 3 hours). Serve as it is, or with bread or flatbread.

Course Soup

Cuisine Norwegian

Keyword soup

Prep Time 1

Cook Time 3

Servings

Calories 462kcal

Equipment

Pan
Knife
Cutting board
Ladle

Ingredients

1 kg Pork knuckle smoked and salted
500 g Peas yellow
1 pc Yellow onion
1/2 pc Celery root
2 tsp Thyme dried
3 l Water

Instructions

The day before: Note that pork knuckles may be very salt. This is a tricky part, but you need to consider if you should leave the knuckle in water over night to remove some of the salt, or if it will be ok in your soup.
The day before: Fill a large bowl with your peas, and add water so that the water stands 7-10 cm over the peas. Leave it over night.
The next day: Fill a big pan with water and the pork knuckle, and heat to slow boil for 30 minutes
Chop the onion and celery root in small pieces
Drain the peas, rinse quickly in water and add to the boiling water together with the vegetables and herbs. Leave it to simmer for 2,5 hours.
Pick up the pork knuckle, remove the skin and cut the meat into small bits, suitable for eating in a soup. Return the meat to the simmering soup.
Add salt and pepper as needed.

Notes

You can also add other vegetables to the soup, such as carrots, cabbage, potatoes and leeks.

Nutrition