Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 55)~69% of the text changedremovedadded
1 l l. gule erter (tørkede, gjerne hele; spliterter kan brukes). 2 l kraft (fersk fersk eller salt kjøttkraft, spes på etter behov). kraft eller 1 stk skive salt flesk selleri (sellerirot, renset). 1 stk løk. kjøttboller eller brunet loff (til servering). Vask ertene løk vann. Ertene vaskes og legg dem legges i kaldt koldt vann i minst ett døgn.. Sett ertene 1 døgn; settes over varmen i så mye nytt kaldt meget koldt vann at de ertene er godt dekket. La løk dekket; løken og renset sellerirot koke med.. den rensede selleri koker med. Når ertene er møre, spes fersk eller salt kraft på på, til suppen de er jevn jevne og passe salt.. Gni suppen gjennom et salte. Suppen gnis gjennem dørslag eller ikke, som man vil, og gi den gis igjen et nytt oppkok.. Skjær opkok. Når sellerien er kokt, skjæres den op i firkanter og server den serveres i suppen. Kjøttboller eller brunet loff brunede franskbrødterninger kan også brukes.. benyttes. Bruker man spliterter, splitterter, er fremgangsmåten den samme, bare kun at bløtevannet utbløtningsvannet tas med når ertene settes over. Som krydderi kan tilsettes timian, om man liker det.

Note on Modernised

Litermål for erter er beholdt slik originalen angir, kraftmengde er anslått og angitt i liter. Fremgangsmåten er delt i nummererte trinn; «kjøtboller» og «brunet fransk brød» er beholdt som serveringsforslag.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!