Yellow Pea Soup (gule erter)

How to make it

1. 1

   Wash the peas, soak them overnight in cold water, place them over the heat in the soaking water with enough cold water to cover them well, and simmer slowly until the peas are tender, about 3 hours, depending on how easily they cook — stir the pot often.

2. 2

   Now add salt and stock to taste, and let the soup simmer, covered, for about 1/2 hour.

3. 3

   Wash the celeriac, cook it tender in the soup, take it out, cut it into small squares and serve it in the soup. Small meatballs or small cubes of toasted white bread may also be added.

4. 4

   If Victoria — whole — peas are used, they must stand for 2 days in cold water and be placed over the heat in the cold water; they cook for about 3 hours.

5. 5

   Instead of stock, you can cook washed, soaked pork rind or a pork knuckle with the pea pot. If the soup turns out thin, it can be thickened with mashed boiled potatoes, or you can rub together 1 spoon of butter and flour and whisk this thickening into the boiling soup.