Swedish Yellow Pea Soup with Salted Pork Hock

What you need

• 500 g (1 lb 2 oz) dried yellow peas, whole or split
• 1 salted pork hock, about 1 kg (2 lb)
• 1.75 l (7 cups) water
• 2 onions, chopped
• 5 allspice berries, whole
• 2 tsp dried marjoram
• 1 tsp dried thyme
• salt, to taste
• black pepper, to taste
• coarse mustard, for serving

Method

Restated from the original video

1. 1

   Rinse the peas, cover them generously with cold water and leave to soak for 12 hours or overnight.

2. 2

   Drain the peas and throw away the soaking water.

3. 3

   Put the peas in a large pot with the 1.75 l of fresh water and bring to a boil. Skim off the foam and any loose pea skins that rise.

4. 4

   Add the hock, onions and allspice. Turn the heat down to low.

5. 5

   Simmer, partly covered, for 1 1/2-2 hours, stirring now and then so nothing catches. Keep lifting off skins as they float up during the first hour.

6. 6

   The soup is ready for the next stage when the peas have broken down into a thick purée and the meat is tender enough to pull off the bone. Add a splash of water if it gets too stiff.

7. 7

   Lift the hock onto a board and let it cool for a few minutes.

8. 8

   Strip the meat into bite-sized pieces. Discard the skin, bone and gristle.

9. 9

   Stir the marjoram and thyme into the soup and simmer for another 10 min.

10. 10

    Return the meat to the pot. Taste before adding salt, since the hock is salty, then season with salt and pepper.

11. 11

    Ladle into bowls and serve hot, with mustard on the table to stir into each bowl.

Imported from partaste.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.