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Pea Soup

We always serve pea soup for our St. Urho’s Day celebration at the store. If you’d like a sample, stop by Irma’s Finland House on March 16th!

2 cups dried whole Swedish yellow peas
2 quarts water
1 smoked pork shank or hock (about 1½ pounds)
1 medium onion, sliced
1/2 teaspoon thyme
½ teaspoon marjoram
Salt and pepper

Rinse and pick over the Swedish yellow peas, place them in a large pot,
add the water, and let soak overnight. (You may substitute yellow split peas, which do not need to be soaked, but can be cooked immediately).

Add the pork, onion, thyme, and marjoram. Bring to a boil, reduce the heat to a simmer, and cook until both the pork and the peas are tender, 1½ to 2 hours.  Add more water if necessary.

Remove and discard the bones from the pork.  Cut the meat into cubes and return them to the soup. Season with salt and pepper.  6 to 8 servings.

From Scandinavian Feasts by Beatrice Ojakangas.

May 20, 2019 — Catherine Branville

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