Ertesuppe med bacon
Added by Silje Røed
Prep 30 minCook 1 hr 10 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.
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Ingredients
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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