Swedish Pea Soup

Ingredients

• 2 cup yellow split peas
• 5 cup water
• 1½ lb smoked boneless pork butt, encased in cloth netting
• salt to taste, if desired
• freshly ground pepper to taste
• 1 tsp dried, crushed marjoram
• imported prepared mustard

Method

1. Put the peas in a kettle, and add the water, pork butt and salt. Bring to the boil and cover. Let simmer between 50 minutes and one hour or until the peas are tender.
2. Remove the pork butt, and cut and pull away the cloth netting. Add the marjoram, salt and pepper to the peas.
3. Serve the soup piping hot in soup bowls. Serve the pork butt thinly sliced, with mustard on the side, as a separate course.

Notes

Yield: six to eight servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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