Ärtsoppa (Swedish Yellowish Pea Soup)

Ingredients:
xvi oz whole or split upwards upward xanthous peas*
i onion, chopped
iv strips thick cutting bacon, cooked together with cutting into 1/2 inch chunks
vi cups ham or chicken stock
i 1/2 teaspoons fresh thyme
i teaspoon marjoram
white pepper
trunk of trunk of H2O salt
grainy hot mustard



Directions:
Place the peas, stock, onion together with spices/herbs. inwards a iv quart irksome cooker. Cook on depression 10-12 hrs or on high 6-8. Stir inwards the bacon. Cook for 15-30 additional minutes. Serve inwards bowls alongside a dollop of (Swedish) hot mustard railroad prepare for dipping or swirling.


*Whole xanthous peas is to a greater extent than traditional but to a greater extent than difficult to locate. If yous lot role split upwards upward peas the soup testament gustation the same but alive on a chip thicker.

My thoughts:

I've been reading a lot unopen Swedish food lately together with the pea soup that seems to alive on nationally consumed on Thursdays called to me. It has been unseasonably warm (and I am not complaining, this 4th dimension final solar year we went to the Caribbean for ii weeks to escape the cold) but it is like shooting fish in a barrel returning to the normal temperature for this 4th dimension of solar year making it 4th dimension for soup. Traditionally, I recall the soup is made alongside mutual tabular array salt pork but I made create alongside thick, thick chunks of bacon instead. It is easier to honour together with I recall exactly as (or more) tasty.
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