September 04, 2015
With a nod to the famous Ärtsoppa, traditionally served in Swedish homes on a Thursday evening, Lindsey Dickson of The Eating Tree has come up with a warming whole yellow pea soup. |
Most pea soups are flavoured with some kind of added pork whether it be a gammon hock, salt pork or pancetta. The very fact that this centuries old classic combination is still going strong is a testament to its comforting, homely qualities, as well as its consummate deliciousness.
For vegetarians who normally have to pass on the pea and ham variety, this version is meat free, with a little added Sweet Smoked Paprika to give a hint of the flavour that would normally be provided by the bacon, without overpowering the natural flavour of the peas themselves.
With the addition of earthy, dried mushrooms it is something a little different to standard pea soup recipes but do give it a try, it makes a wonderful hearty, filling meal, accompanied by nothing more than a chunk of crusty bread.
With a nod to the famous Ärtsoppa, the yellow pea soup traditionally served in Swedish homes on a Thursday evening, I highly recommend serving it with wholegrain mustard which gives it an uplifting extra burst of flavour.
Serves: 4-6
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