Swedish Pea Soup
The pork shoulder roast called for in this Swedish Pea Soup recipe makes this soup wonderfully hearty. But a ham knuckle or soup bone will cost quite a bit less and still give this winter-warming soup a rich flavor.
2 cup yellow split peas
2 qt water
1 lb pork shoulder
2 medium onions chopped
3 carrots, sliced
1 tsp salt
1/2 tsp pepper
1 tsp dried marjoram
Bring peas and water to a boil in a soup pot. Boil for 2 minutes. Remove from heat. Let stand for 20 minutes. Discard any pea husks on the surface.
Add meat to pot. Bring to a boil. Reduce heat to medium-low.
Skim the foam off the surface. Add onions, carrots, salt, pepper and marjoram to the pot.
Simmer, covered, until peas are tender and meat is done, about 35 minutes. To serve, slice or chop meat. Add meat to soup or serve slices alongside soup.
Swedish Pea Soup tip: If you use lentils instead of split peas, you can skip step 1. Simply combine lentils, water and pork shoulder in a soup pot and proceed as recipe directs.