This classic Danish pea soup (Erter med P&# 195;¸lse) is the ultimate comfort food for chilly evenings. Yellow split peas break down into a creamy, velvety broth that is naturally thick and satisfying. The deep, savory flavor comes from slow-cooking the peas with smoky lean bacon and aromatic vegetables like carrots, onions, and leeks. Traditionally served with a platter of sliced pork sausage on the side, this dish allows you to customize each bowl. ItâÂÂs rustic, warming, and perfect for gathering with family. The leftovers often taste even better the next day as the flavors meld together, making it an excellent choice for meal prep.
Danish Pea Soup With Pork
Description
This classic Danish pea soup (Erter med P&# 195;¸lse) is the ultimate comfort food for chilly evenings. Yellow split peas break down into a creamy, velvety broth that is naturally thick and satisfying. The deep, savory flavor comes from slow-cooking the peas with smoky lean bacon and aromatic vegetables like carrots, onions, and leeks. Traditionally served with a platter of sliced pork sausage on the side, this dish allows you to customize each bowl. ItâÂÂs rustic, warming, and perfect for gathering with family. The leftovers often taste even better the next day as the flavors meld together, making it an excellent choice for meal prep.Ingredients
Directions
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Rinse the yellow split peas thoroughly in cold water and drain.
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In a large heavy-bottomed pot, place the rinsed split peas and cover with 6 cups of cold water.
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Bring the peas to a boil, then reduce heat to low, cover, and simmer gently for 1 1/2 hours until very tender.
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Meanwhile, in a separate large kettle or pot, add the lean bacon or smoked pork, carrots, celery root, leeks, onions, thyme, salt, and pepper.
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Cover the vegetables and meat with water and bring to a simmer.
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Cover and cook slowly for 40 minutes, or until the vegetables and bacon are tender.
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Remove the bacon from the vegetable broth, slice it, and keep warm.
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Strain the vegetable broth, reserving the liquid and the cooked vegetables.
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Add the cooked vegetables and enough of the reserved broth to the pot of split peas to reach your desired soup consistency.
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Stir well to combine and reheat gently if necessary.
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If using pork sausage, cook separately according to package directions, then slice.
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Ladle the hot soup into wide soup plates.
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Serve the sliced bacon and cooked sausage links on a separate platter alongside the soup.
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Serve with dark rye bread, mustard, and a cold beer for a traditional experience.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1350.8kcal
- % Daily Value *
- Total Fat 95.9g148%
- Saturated Fat 31.8g159%
- Cholesterol 104.4mg35%
- Sodium 3955.0mg165%
- Total Carbohydrate 26.6g9%
- Dietary Fiber 8.6g35%
- Sugars 11.1g
- Protein 90.8g182%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
