Yellow Pea Soup With Cherry Tomatoes and Parsley (Artsoppa)
November 05, 2013
"This smooth, savory soup is Sweden's national dish. It's a Thursday night staple for everyone, including royalty. In fact, Yellow Pea Soup was used to assassinate King Eric XIV on a Thursday night in the late 1500's, where he was served a bowl laced with arsenic. This soup is traditionally made with yellow peas, which need to soak overnight. The soup is normally eaten with Swedish pancakes as dessert. From a cookbook "The Swedish Table". PREP TIME DOESN'T INCLUDE OVERNIGHT SOAK FOR PEAS"
- Serving Size: 1 (487.8 g)
- Calories 467.8
- Total Fat - 15.7 g
- Saturated Fat - 4.2 g
- Cholesterol - 54.9 mg
- Sodium - 444.5 mg
- Total Carbohydrate - 45.4 g
- Dietary Fiber - 18 g
- Sugars - 7.6 g
- Protein - 38.1 g
- Calcium - 68.8 mg
- Iron - 4 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.5 mg
In a medium pot, combine olive oil, onion, carrot and celery. Cook over medium heat, stirring occasionally, until the veggies are tender, about 5-8 minutes.
Add peas, broth, water, pork shank and bay leaves. Bring to a boil, reduce to simmer, and cook until peas are tender, about 1 hour. Add more water if needed. Season with salt and pepper.
Remove shank and take meat off the bone, discard the bone. Cut or shred the meat and set aside.
Using an immersion blender, blend the soup until smooth. You can also use a regular blender, but work in batches and don't overfill.
The soup will be very thick - add more water to thin as necessary. Adjust seasoning.
Return the meat to the soup.
While the peas are cooking, combine the finely chopped tomatoes, the garlic and the olive oil in a small bowl. Let marinade while peas are cooking, about one hour.
When ready to serve, ladle soup into wide soup bowls and add a generous tablespoon of marinated tomatoes in the center.
Tips & Variations
No special items needed.