This recipe for Ertesuppe which has been used in Chicago for the last 47 years at the Chicago Torske Klub
(http://www.torskeklub.org) Torsk is served at the club's monthly men's dinner ... right after a generous bowl of ertesuppe.
1 2/3 cups dry yellow "Swedish" peas (about half a bag)
12 cups water (8 water and 4 of the soak water of the peas)
Approx. 1 lb smoked pork rump, cubed
1 medium onion
Salt, Pepper, Thyme
Soak yellow peas in cold water overnight.
Cook the peas until they are soft. Add more water if needed.
In separate pot, cook pork in water about 40 minutes per pound.
After pork is cooked, cut into cubes.
In pot containing 12 cups of heated water, combine pork and peas.
If needed, add some water from the pork.
Add one onion, cut fine.
Add salt and pepper to taste.
Add a pinch of thyme.
Cook together for 5 minutes and serve.
The soup can be refrigerated overnight and reheated the next day.
It seems even better tasting the next day to many.
Recipe submitted by Ken Larson
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Last updated: December 26, 2016
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