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"Ärtsoppa" in Swedish means "pea soup" and is made from dried yellow peas in Sweden. This is a very Swedish dish and thursday is the traditional day of the week for it... so every Thursday in every restaurant around the country you will find yellow pea soup (gul ärtsoppa) on the menu together with Swedish pankakor with preserves and whipped cream (pankakor med sylt och grädde).
"Ärtsoppa" in Swedish means "pea soup" and is made from dried yellow peas in Sweden. This is a very Swedish dish and thursday is the traditional day of the week for it... so every Thursday in every restaurant around the country you will find yellow pea soup (gul ärtsoppa) on the menu together with Swedish pankakor with preserves and whipped cream (pankakor med sylt och grädde).
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I like this soup a lot and it is actually a while I have not eaten it... today is the perfect day because after a spring week the winter seems to have come back... gray sky, clouds and rain, +2°C... COLD COLD COLD!
I like this soup a lot and it is actually a while I have not eaten it... today is the perfect day because after a spring week the winter seems to have come back... gray sky, clouds and rain, +2°C... COLD COLD COLD!
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Info&Research: ÄRTSOPPA in Sweden.
Traditional in Sweden since before the Vikings, "ärtsoppa" was made from fast-growing peas that accommodated the short growing season. "Ärtsoppa" was especially popular among the m
any poor who cooked all their food in their one and only pot, meat and vegetables together, over an open wood fire. When Sweden was converted to Catholicism, pea soup became the traditional meal for Thursday dinner, thick and hearty, especially "med fläsk" (with pork) to tide hardworking farmers over the fast on Fridays. Although Sweden was converted to Lutheranism around 1530, pea soup continued to be eaten as a standard for Thursday dinners even to today, traditionally with brown mustard and crisp or hardcrusted bread. Over time, other traditions grew up around it. When Sweden began importing arrack from Indonesia and Java in the 18th century, punsch, an arrack-based, sweet yellow liqueur, became the pea soup drink of choice. Then thin Swedish pancakes, topped with preserves or fresh berries and whipped cream became the perfect dessert.
Info&Research: ÄRTSOPPA in Sweden.
Traditional in Sweden since before the Vikings, "ärtsoppa" was made from fast-growing peas that accommodated the short growing season. "Ärtsoppa" was especially popular among the m
any poor who cooked all their food in their one and only pot, meat and vegetables together, over an open wood fire. When Sweden was converted to Catholicism, pea soup became the traditional meal for Thursday dinner, thick and hearty, especially "med fläsk" (with pork) to tide hardworking farmers over the fast on Fridays. Although Sweden was converted to Lutheranism around 1530, pea soup continued to be eaten as a standard for Thursday dinners even to today, traditionally with brown mustard and crisp or hardcrusted bread. Over time, other traditions grew up around it. When Sweden began importing arrack from Indonesia and Java in the 18th century, punsch, an arrack-based, sweet yellow liqueur, became the pea soup drink of choice. Then thin Swedish pancakes, topped with preserves or fresh berries and whipped cream became the perfect dessert.
YELLOW PEA SOUP(for 6 people)
Ingredients: 500 g whole dried yellow peas, 1,75 l water, 1 tsp salt, 2 yellow onions, 1 tsp fresh thyme, bacon.
Soak the peas in water at least 12 hours.
Bring water with salt to a boil. Add the peas. Add the chopped onions. Boil until the peas are soft. This will take up to 1 to 1,5 hour. Make the bacon sliced in oven to make it crispy and put it on top of each dish. Add the thyme before serving.
8 comments:
bungiorno! detto-fatto ;-))
I really love your write-up, always attach with a background info that helps me a lot to imagine the flavor :D
And just seen your reply (on my request of foccacia & plain pizza). Please take your time as I know you're busy working lady. My e-mail address is cat3_cheung(at)yahoo(dot)com. Thanks a bunch!
Ciao cara, hai cambiato i colori del tuo blog? E' bello anche se ad essere sincera lo preferivo più prima.
Gattina, thanks a lot.
Maria Giovanna, volevo cambiare un po' ma anche a me piacevano di più i colori di prima, così li ho rimessi.
Ciao.
Orchidea, non focalizzo i fagiolini gialli, ma tento di immaginarmeli comunque in questa zuppa..che mi ispira moltissimo! Molto invitanti i colori e mi sa anche il profumo...il timo mi piace molto, associato al bacon lo vorrò provare! Molto bella anche l'idea di spiegare le origini del piatto!! Baci baci
mai sentiti i piselli gialli, questa zuppa color del sole mi fa molto 'primavera che arriva' bella :-)
ottima zupppa, la proverò con i normali piselli verdi...qui di gialli credo non se ne siano mai visti!
Baci
Vaniglia, grazie. Questa zuppa devo dire è veramente buona. Per farla vengono usati piselli gialli secchi... qui sono molto comuni ma a dire la verità non li avevo mai visti prima. I piselli gialli secchi non sono così dolci come i piselli verdi freschi e hanno un sapore molto diverso.
Francesca, grazie. Quando l'ho fatta però (la settimana scorsa) faceva ancora un gran freddo qui... adesso invece la primavera è arrivata... speriamo duri.
Saffron, grazie. Non so se il risultato sarà lo stesso con i piselli verdi... come spiegavo sopra a Vaniglia per farle questa zuppa vengono usati piselli gialli SECCHI... qui molto comuni. Io non ne avevo mai sentito parlare prima. I piselli gialli secchi non sono dolci come i piselli verdi freschi e hanno un sapore molto diverso.
Ciao.
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