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What You Need:
(To Serve: 4 to 6)
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1 whole onion, peeled, studded with
2 cloves
1 pound lean salt pork, in 1 piece
1 teaspoon leaf marjoram or ¼ teaspoon powdered marjoram
½ teaspoon thyme
Salt
1 pound (2 cups) dried yellow Swedish peas or substitute domestic yellow split peas
5 cups cold water
2 finely chopped medium onions
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Translate this recipe:
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| How To Cook: |
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1. Wash the dried peas in cold running water and place them in a 2- to 3-quart saucepan. Cover with 5 cups of cold water and bring to a boil over high heat. Boil briskly for 2 or 3 minutes, then turn off the heat and let the peas soak in the water for an hour.
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2. Skim off any pea husks that may have risen to the surface, add the finely chopped onion, the whole onion, salt pork, marjoram and thyme and again bring to a boil.
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3. Immediately lower the heat and simmer with the pot partially covered for about 1¼ hours, or until the peas are quite tender but have not all fallen apart. Remove the whole onion and the salt pork from the soup and cut the pork in slices about ¼ inch thick.
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4. "Arter med Flask" may be served in either of two variations. Place a few slices of pork in individual serving bowls. Season the hot soup with salt to taste, and ladle it over the pork.
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5. Or, if you prefer, serve the soup alone, accompanied by a separate plate of the sliced salt pork and spicy brown mustard.
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NOTE: If domestic yellow split peas are used, they need not be soaked for an hour. Wash them carefully, cover them with 4 cups of cold water and proceed with the recipe as above. They will take somewhat less time to cook than the Swedish peas.
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