Dish: Danish Gule Aerter

Yellow pea soup has long been traditional winter fare in both Denmark and Sweden. In fact, it is Swedish custom to Aerter med flask every Thursday night for supper.

The Danish version includes vegetables, but in each country the soup is made according to the preference of the cook.

It is a hearty dish designed to offer nourishment and warmth during the long harsh winter months. Traditional accompaniments are mustard, dark bread, and snaps or akvavit.

Recipe

1 pound yellow split peas, washed and drained water.

2 pounds lean bacon or smoked pork in one piece.

3 medium carrots, scraped 1 celeriac (celery root), washed, peeled, and quartered.

4 Medium leeks, white parts only, cleaned and washed 2 medium onions, peeled and cut into halves.

Half teaspoon dried thyme salt, pepper to taste.

One pound pork sausage links, cooked and drained (optional).

The Cooking

Soak the peas in cold water according to the package directions, and then cook them slowly, covered, in six cups of water in a large saucepan until soft, about one and a half hours.

Put the bacon, carrots, celeriac, leeks, onions, thyme, salt, and pepper in another large saucepan or kettle and cover the water.

Cook slowly, covered, about forty minutes, or until the vegetables and bacon are tender.

Take out the bacon; slice and keep warm. Take out the vegetables and, if desired, cut up into smaller pieces. Add to the cooked peas some of the broth in which the vegetables were cooked to thin the soup; the soup may be very thick or somewhat thinner.

Reheat, if necessary. Ladle the soup, including the vegetables, into wide soup plates and serve the sliced bacon and sausages separately on a platter.