Ertesuppe med bacon
Added by Silje Røed
Prep 30 minCook 70 min
A hearty Scandinavian split pea soup with smoked bacon. Go easy on the salt since the bacon adds plenty. Top with olive oil croutons for extra crunch, or a dollop of sour cream. Even better the next day — the soup thickens overnight and the smoky flavor deepens.
Servings
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Ingredients
250 gdried split green peas, rinsed and drained
250 gsmoked bacon in one piece
1/4celeriac, peeled and diced
1large carrot, diced
1small leek, diced
1medium potato, peeled and diced
1 tspdried marjoram
15 gbutter
1onion, chopped
freshly ground black pepper
3-4 tspchopped chives, for garnish
Instructions
1
Place the peas in a large pot with 1.5 liters of water and bring to a boil. Add the bacon, cover, and cook over medium heat for 40 minutes.
2
Add the celery, carrot, leek, and potato, and stir in the marjoram. Bring back to a boil, cover, and cook for a further 20 minutes.
3
Melt the butter in a pan and add the onion. Fry until lightly browned, about 5 minutes. Set aside.
4
Remove the bacon from the soup. Trim off excess fat and rind. Shred the meat and return it to the soup along with the fried onion. Season with pepper. Sprinkle with chopped chives before serving.
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