Ertesuppe is a perfect, comforting soup for colder weather. Put the peas in to soak the night before you plan to make the soup.
Ingredients
- Dried Green Split Peas 680 g
- Unsalted Butter 2½ Tbs
- Carrots 3 large, peeled and finely diced
- Yellow Onion 1 large, finely diced
- Garlic 4 cloves, crushed
- Ham 120 g, finely diced
- Low Sodium Chicken Broth 8 cups
- Water 6-8 cups
- Freshly Ground Black Pepper to taste
To Garnish
- Flat Leaf Parsley chopped, ¼ cup
- Ham 60 g, cut into thin strips
Cook It
- Soak the peas in water overnight. The next day, drain and rinse.
- Place the butter in a large saucepan over medium low heat, add the carrots, onion, garlic and ham and cook, stirring frequently for 12 minutes.
- Add the peas, stirring to combine.
- Cook, stirring often, for 8 minutes.
- Add the chicken broth and 6 cups water. Bring to a boil over high heat; then reduce the heat and simmer, stirring frequently to prevent the bottom from burning, about 1 hour 10 minutes or until peas are very tender, skimming and discarding any scum that forms, and adding additional water if the soup thickens too quickly.
- Remove about a third of the soup and allow to cool for 10 minutes, then purée in a blender and return to the soup, stirring to combine.
- Season with salt and pepper. Garnish with parsley and ham before serving.
Recipe courtesy of Viking Cruises.
