Why must the dried peas be soaked so long?

The peas are washed and put in cold water for at least a day, so they swell up and turn tender during cooking. The cooking water is changed: they are put on the stove in 1 liter of fresh cold water.

How long does the soup take?

Count on around 2.5 hours in all (apart from soaking). The peas boil slowly under a lid until tender, then the stock is thinned in little by little until the soup is smooth.

Which stock should be used?

The recipe specifies 2 liters of fresh or salted stock, added gradually. Salt is added to taste – remember that salted stock means less salt is needed.

How do I get a smoother soup?

Henriette Schønberg Erken writes in "Stor kokebok" (1914) that you may, if desired, press the peas through a colander. The diced carrots, the finely chopped parsley and 50 g butter are added at the end.

Green Pea Soup

Erken's green pea soup (1914): 1/2 kg dried green peas soaked for a day, boiled tender in 1 l water under a lid, thinned with 2 l fresh or salted stock into a smooth soup, diced carrots cooked in, and the soup finished with parsley, 50 g butter and salt. The peas may be pressed through a colander.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 44 (falt i det fri)

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About the dish

Green pea soup made from dried peas, cooked on stock and finished with butter and parsley. The soup sits alongside the yellow pea soup in Erken's soup chapter.

How to make it

1
Soak the peas
Wash the peas and put them in cold water for at least a full day.
2
Boil the peas
Put them on in 1 liter of fresh cold water and let them boil slowly under a lid until tender.
3
Thin with stock
Thin with the stock little by little and boil until the soup is smooth. If you like, the peas can be pressed through a colander.
4
Cook with carrots
Clean the carrots, cut them into small dice and let them cook along in the soup.
5
Finish
When the soup is done, add the finely chopped parsley and the butter. Season with salt.

Changes from the original

The quantities are given in modern units; "1/2 kg" is read out of the OCR's incomplete quantity indication. The method is divided into numbered steps.

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Frequently asked questions

Why must the dried peas be soaked so long?: The peas are washed and put in cold water for at least a day, so they swell up and turn tender during cooking. The cooking water is changed: they are put on the stove in 1 liter of fresh cold water.
How long does the soup take?: Count on around 2.5 hours in all (apart from soaking). The peas boil slowly under a lid until tender, then the stock is thinned in little by little until the soup is smooth.
Which stock should be used?: The recipe specifies 2 liters of fresh or salted stock, added gradually. Salt is added to taste – remember that salted stock means less salt is needed.
How do I get a smoother soup?: Henriette Schønberg Erken writes in "Stor kokebok" (1914) that you may, if desired, press the peas through a colander. The diced carrots, the finely chopped parsley and 50 g butter are added at the end.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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