Scandinavian Pea Soup

A recipe for a classic split pea soup, hearty & delicious.

Late-winter, early-spring days are so unpredictable. Some days, the air is almost warm and the earth teases us with a scent of spring promise.

Other days – brrr! The daffodils and tulips may poke their little heads out of the ground but it’s downright cold. And windy! Even snowy!

Scandinavian pea soup is an old, old recipe guaranteed to warm your family from the inside out on these last chilly days.

It makes a bunch so make sure your cooking pot is big enough (or halve the recipe if it’s not). Then plan for a crowd or freeze some for later.

ALANNA's TIPS Clean the leeks thoroughly; I halve the bulbs lengthwise, then pull the layers apart beneath running water, using my fingers to wipe away the grit. (Here's a photo tutorial for how to clean leeks).

Cook the celery, leeks and onions until a deep gold in color; this releases their natural sweetness and flavors the soup with only a bit of fat.

Skip the ham hock if you want a meatless soup, it’s still delicious. Or move the other direction, adding a pile of browned ham to the soup for the last hour or so.

Do add the salt and pepper after the beans are fully cooked; adding the salt earlier can make them tough.

Make this a day or so before serving (or start early in the morning) for like many soups and stews, the flavors enhance when allowed to rest. Plus, do you find the cooking time for beans varies widely? Unless you’re ready to order a backup pizza for supper, this is another reason to make this soup in advance!

Substitutes: I've had great results substituting a multi-bean dried bean mix for dried split peas and sweet potatoes for white potatoes.

RECIPE for SCANDINAVIAN PEA SOUP

Soaking time: Overnight
Hands-on time: 25 minutes
Cooking time: 5 – 7 hours (needs occasional stirring)
Makes 18 cups

1 pound dried split peas
1 tablespoon olive oil
1 celery stalk, diced (about 1 cup)
3 leeks, white parts only, cut in 1” pieces
3 onions, diced (about 3 cups)
3 quarts water

3 potatoes, skins on, diced (about 3 cups)
4 carrots, chopped (about 2 cups)
1/8 teaspoon dried thyme
1 ham hock (optional)
1 tablespoon kosher salt
Black pepper to taste

Wash and drain peas in a colander. In a 6- or 8-quart kettle or slow cooker, cover peas with cold water and soak overnight. Drain peas and set aside. Rinse kettle and heat on medium. Add olive oil, celery, leeks and onions. Sauté until deep gold in color. Add peas and water, cover and bring to a boil. Reduce heat and cook at low boil for an hour. (Slow Cooker: Cook on high for 4 hours.)

Add potatoes, carrots, thyme and ham hock. Cover and cook at a low boil for 3 – 5 more hours (slow cooker: 4 - 6 hours on low), stirring occasionally and checking for desired consistency; add hot water as needed. The soup is done when the beans are soft.

Remove ham hock and shred any meat into the soup, discarding the fat. Season to taste.

NUTRITION ESTIMATE Per cup: 81 Cal; 4g Protein; 1g Tot Fat; 0g Sat Fat; 14g Carb; 5g Fiber; 40mg Sodium; 1mg Cholesterol; Weight Watchers 1 point

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

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