Gul Erte suppe (Yellow Pea Soup)

Gul Erte suppe (Yellow Pea Soup)

Posted by C. Syversen on 24th Sep 2018

Such a crisp morning in Oslo today - sun is shining but fall is definitely here. Temperatures are cooler, and the leaves are changing colors, such a beautiful season! And perfect for cooking - this week 
Yellow Pea soup:


- 1 pound dried yellow peas - buy your peas here

- 8 cups water 

- 2 finely chopped onions (2 cups)

- 1 peeled onion

- 1 large chopped carrot (1/2 cup)

- 1 meaty ham bone or 2-3 ham hocks

- 1 ts dried Thyme

- 1 ts salt

- 1/8 ts pepper

How to make it:

Soak the yellow peas, overnight in water to cover by about 2 inches (this is not necessary long as you can let the soup simmer for 2 to 3 hours).

Fill a large pot with 8 cups of water or 6 cups if you like a thicker soup. You can always thin it with water as you go along if it looks too dense.

Add the drained peas, 2 finely chopped onions, 1 peeled whole onion, 1 large chopped carrot, and a meaty ham bone (or 2 to 3 ham hocks).

Bring to a boil, skimming off any foam, then cover pot and reduce to a simmer over low heat for 90 minutes.

If using whole peas, skim off any pea skins that have risen to the surface. Remove 2 to 3 cups of the soup, puree in a blender or food processor, and return puree to the pot (this helps to thicken the soup).

Continue to simmer for at least 30 more minutes, even another hour or more won’t hurt it.

Thirty minutes before serving, remove the onion and the meat. Chop the meat (it should amount to about 1 cup) and return to pot.

Season the soup with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/8 teaspoon pepper or to taste. Simmer 15 more minutes.

Serve steaming hot, with Mors Flatbrød