Midwestern Swedish Yellow Pea Soup
Split yellow peas can be substituted for the whole Swedish yellow peas.
SERVES 6–8
INGREDIENTS
- 1 pound (16 ounces) dried whole Swedish yellow peas (split yellow peas can be substituted)
- 1 onion
- 4 medium russet potatoes
- 1½-pound pork loin (boneless)
- 12 cups Basic Chicken Broth
- 1 bay leaf
- Salt and freshly ground black pepper
Soak the dried peas overnight in cold water, then drain.
Chop the onion. Peel and quarter the potatoes.
Place the pork loin in a soup pot. Add the dried peas, onion, potatoes, chicken broth, and bay leaf. Bring to a boil, reduce to a simmer, and cook for 3½ to 4 hours. Skim off impurities as they form at the top.
Take the soup pot off the heat; remove the pork loin and potatoes using a slotted spoon. Once they have cooled slightly, shred the pork meat and chop the potatoes. Discard the bay leaf.
Add the meat and potatoes back to the soup pot and salt and pepper to taste. Reheat thoroughly, and serve.
