It is a good thing she approves of my cooking (a lot of it has been taught to me by her, after all), and that we have the same tastes in traditional fare. So this week, I am making yellow pea soup, a dish that has been around since the Iron Age at least, likely longer. It´s very easy to make, but it requires that you have some time on your hands. Once you get it started, it pretty much takes care of itself, and the rewards are great. There is one good reason this dish has stood the test of time: it is - if properly made - enormously delicious.
|After three hours.|
Traditionally, you have pancakes for dessert. Or not exactly dessert, it´s more like a second main course in this case. With lingonberry or raspberry jam.
It freezes well, but usually you need to add some more water and herb spices when you re-heat it. Pea soup tends to turn into a porridge if you don´t watch it, and that takes some of the joy out of it. You can make it vegetarian, and if I do, I like to serve it with black olives instead of mustard, inspired by the Greek. Actually, if we have vegetarian guests and there are black olives on the table, the husband will add those to his soup with the rest of it, so the one thing doesn´t have to exclude the other, apparently.
|After four and a half hours. Ready for seasoning.|
|Thyme and marjoram, or one or the other. As Garbo said: "Don´t be stingy, baby."|
|Personally, I will have bread with the soup or pancakes after, not both.|
|The mustard goes on the side of the plate. Anything else is barbaric.|
|The punch is easily heated in the microwave. |
I was having beer, so brought it out just to show you.
Nothing says you can´t have both.