Ertesuppe (Pea Soup)

• 16 oz split yellow Swedish peas
• 12 cup water
• 2–3 lb smoked pork butt
• 1 large yellow onion, peeled and chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• ¼ teaspoon thyme

Ingredients for 12 servings (4.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Soak the dry peas overnight in about 4 cups of cold water.

2. 2

   Add 8 cups of water to the peas and soaking water. Simmer the peas in a pot until soft.

   Stovetop
3. 3

   In a separate pot, boil the smoked butt for 40 minutes per pound.

   Stovetop
4. 4

   Cut the smoked butt into small cubes, and add to the softened pea stock.

5. 5

   Add the onion and half the salt and pepper. Adjust to taste, and mix in the thyme.

6. 6

   Cook for at least 5 minutes together, adding water from the meat if the stock is too thick. Cook longer if it is too thin.