Serves 4
2 cups of dried yellow peas.
2 onions
1 tablespoon butter
13 ounces cured pork
3 1/2 cups beef broth
salt, pepper
1 teaspoon marjoram
1. Rinse and sort the dried peas and soak them overnight in plenty of water. Drain.
2. Bring the peas to a boil in 1 1/2 quarts of water, skimming away any floating skins from time to time. Boil for about 20 mins, then set aside.
3. Peel and chop the onions. Heat the butter in a large pot and sweat the onions. Add the pork and cook with the onions briefly. Pour in the peas with their cooking water, and add the beefstock.
4. Simmer the soup for about 1 hour and 10 mins. Remove the meat, slice or dice it, and return to the soup. Season with salt , pepper, and marjoram. Serve with brown mustard and fresh bread as desired.
I steg nummer 4 så tar jag ut fläsket och häller i soppan i en blender och pureear soppan så den blir smooth. Lägger sen tillbaks fläsket i soppan. Jag gör även en dubbel sats, så att jag kan frysa in.
Smaklig måltid!
Här är lite historia om ärtsoppa om nån är intresserad: http://en.wikipedia.org/wiki/Pea_soup
