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Yellow Pea Soup

Erken's yellow pea soup (1914): 1 liter yellow peas soaked for a day, boiled tender with onion and celeriac, thinned with fresh or salted meat stock to a smooth consistency, rubbed through a colander and brought to a boil. Served with sliced celery, meatballs or browned white bread. Split peas may be used, then with the soaking water.

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

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About the dish

Classic yellow pea soup cooked on meat stock, one of the basic soups in Norwegian home cooking. Erken gives the peas by liter measure, as was common in 1914.

How to make it

  1. 1

    Soak the peas

    Wash the peas and put them in cold water for at least a full day.

  2. 2

    Bring to a boil

    Put the peas on in enough fresh cold water to cover them well. Let onion and cleaned celeriac cook along.

  3. 3

    Thin with stock

    When the peas are tender, thin with fresh or salted stock until the soup is smooth and properly salted.

  4. 4

    Strain and boil

    Rub the soup through a colander and bring it to a boil again.

  5. 5

    Serve

    Cut the celery into squares and serve it in the soup. Meatballs or browned white bread can also be used.

  6. 6

    When using split peas

    If using split peas, the method is the same, except that the soaking water is included when the peas are put on to cook.

Changes from the original

The liter measure for peas is kept as the original states it, the stock quantity is estimated and given in liters. The method is divided into numbered steps; "kjøtboller" (meatballs) and "brunet fransk brød" (browned French bread) are kept as serving suggestions.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 44) → 1949 (korrekturlest, s. 55)~56% av teksten endretfjernetlagt til
1 l. gule erter fersk eller salt kraft eller 1 skive salt flesk selleri 1 løk. Erterne løk vann. Ertene vaskes og lægges legges i koldt vand mindst vann minst 1 døgn; sættes settes over ilden varmen i saa så meget nyt koldt vand, vann at erterne ertene er godt dækket; dekket; løken og den rensede selleri koker med. Naar erterne Når ertene er møre, spædes spes fersk eller salt kraft paa, på, til de er jevne og passe salte. Suppen gnides gnis gjennem et dørslag eller ikke, som man vil, og gives gis igjen et opkok. Sellerien Når sellerien er kokt, skjæres den op i firkanter og serveres i suppen. Kjøtboller Kjøttboller eller brunet fransk brød brunede franskbrødterninger kan ogsaa også benyttes. Bruker man spliterter, splitterter, er fremgangsmaaten fremgangsmåten den samme, kun at utbløtningsvandet tages med, naar erterne sættes utbløtningsvannet tas med når ertene settes over. Som krydderi kan tilsettes timian, om man liker det.

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Frequently asked questions

How long must the peas be soaked?
Yellow peas are washed and put in cold water for at least a full day. The soaking water is poured off, and the peas are put on in fresh cold water that covers them well.
Is there a difference between whole peas and split peas?
The method is the same, but with split peas you include the soaking water in the pot when the peas are put on.
What is cooked in the soup, and how is it thinned?
Onion and cleaned celery are cooked with the peas. When the peas are tender, the soup is thinned with fresh or salted stock until it is smooth and properly salted, then rubbed through a colander before a fresh boil.
What is served in the soup?
The celery is cut into squares and served in the soup. Meatballs or browned white bread (French bread) can also be used as accompaniments.

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