Home-made pea soup has to be planned. We do it from yellow peas, and they have to soak overnight before they are cooked. We usually take a whole packet at a time and that will last for many meals. We add onion and carrot but usually not any pork as tradition bids.
We spice with salt, white pepper thyme, and marjoram and boil until the peas disintegrate into a soup that is close to a stew.
Pea soup is usually served on Thursdays with strong sweet mustard, maybe pork sausage, crispbread with cheese, and pancakes afterward. It is an acquired taste and I used to hate it in school but growing up I enjoy my pea soup when autumn darkness arrives in the company of rain.
rain soaking into
a decomposing carpet —
last leaves falling
Today Mish hosts dVerse and asks us to write Haibun on soup. Here in Sweden, there is nothing more traditional than pea soup (apparently going back to the 13th century). In lunch restaurants, in school and in the defense forces, you can typically get this treat every Thursday. Compared to many other soups it is very rich and a “full meal”. If you have never eaten it, you would probably not like it *smiles”.
October 24, 2022