Swedish Split Pea Soup

Ingredients

• 1 lbs (500g) of dried yellow or green peas
• 10 oz (300g) of boneless cured ham or pork cut into ½ inch cubes
• 6 -7 cups (1,5 l) water
• 2 yellow onions finely chopped
• 1 leek finely chopped
• 1 tsp thyme
• 1 tsp marjoram
• 1 tsp white pepper
• 1 tsp of finely chopped ginger
• 1 tbsp of Dijon mustard
• salt to taste (depending on your cured meat)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the dried peas in a sieve and pick out any stones or debris.

2. Put the peas, the water and the diced cured ham or pork in a large heavy pot and bring to a boil over medium-high heat, skimming off any foam.

3. Reduce the heat to low and add the chopped onions, leek, thyme, marjoram, white pepper and chopped ginger. Stir well.

4. Partly cover and simmer gently for about 90 minutes, stirring every 15 minutes and adding a splash of water if it thickens too much, until the peas have broken down and the soup is thick.

5. Stir in the Dijon mustard and simmer for 15 more minutes so the ham is heated through.

6. Taste the soup and add salt carefully, since the cured meat is already salty. Serve hot.