by Lindsey Dickson September 04, 2015 1 Comment
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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May 31, 2021
I made a slightly adapted version of this yesterday. I overcooked some split peas in the pressure cooker and wanted to use up the incredibly thick ‘juice’ that was left (actually half of the peas!) I added gently sauteed onions and mushrooms with some cannelli beans and a little mustard stirred in for good measure. Delicious! I am super inspired by all of your recipes – thank you!
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Lindsey Dickson
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Lindsey is a traditional cook who cares about the food she eats and shares with her family and friends in Suffolk. A great supporter of home cooking using fresh ingredients and local produce, she shares her recipes and stories about her life with food on her excellent blog The Eating Tree.