Ertesuppe (Pea Soup)
Ertesuppe is a Swedish split pea soup built on two plain things: dry yellow peas and smoked pork butt. The peas soak overnight and simmer down until they thicken the stock on their own, with no cream or flour. The pork is boiled separately, so its salty broth can be added in small amounts to adjust the texture. It makes a big pot, and it reheats well the next day.
Instructions
Put the dry peas in a bowl with about 4 cups of cold water and leave them to soak overnight.
Tip the peas and their soaking water into a pot and add 8 cups of water. Simmer until the peas are soft.
In a separate pot, boil the smoked pork butt for 40 minutes per pound of meat. Keep the cooking water, since you may need it later.
Cut the cooked pork into small cubes and stir them into the softened peas and their stock.
Add the chopped onion and half of the salt and pepper. Taste, add more seasoning if it needs it, and stir in the thyme.
Cook everything together for at least 5 minutes. If the soup is too thick, thin it with some of the water from the meat, and if it is too thin, keep cooking until it thickens.
Make it personal.
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