In the kitchen. Gule Ærter med Flæsk

In January when the bright celebrations of Christmas are over and the cold, dark, and drizzly reality of a new year sets in, the Open House Committee at the Danish Lutheran Church of Vancouver, B.C., puts on a Yellow Pea Soup and Pork dinner.

People seated at the tables in the Church Hall waiting for their meal More people waiting for their meal Same people, different angle In the kitchen. Yellow Pea Soup, 2001. Yellow Pea Soup, 2001. Yellow Pea Soup, 2001.

Gule Ærter med Flæsk

600 gramdried yellow peas.
2 literwater.
1.5 kgback bacon, lean, light salted.
1 teaspoonthyme, crumbled.
4carrots.
1large parsnip.
8medium potatoes.
10small onions.
4leeks.
salt to taste.

Serves 8

Rinse peas, place in bowl, cover with water and soak overnight.

The next day, boil peas in water at low heat, approximately 45 minutes. Pass through a sieve.

Rinse bacon and cover with water, bring to a boil, skimming off any foam. Reduce heat to low and add thyme wrapped in cheesecloth and vegetables, cook covered for 1½ to 2 hours. Remove vegetables from soup when they are tender and discard thyme. Remove bacon from soup when ready.

Pour soup into pea puree and add sliced carrots, leeks, parsnips, and potatoes. Add salt to taste. Slice bacon and serve with pea soup.

Yellow pea soup is even better on the second day.

Serve with medister pølse (ham sausage), sylte (headcheese), and rugbrød (rye bread).

This recipe from our Best of Danish Heritage Cookbook and more.