(Gule ærter)
This is another November/winter dish, much prized in Denmark and often used for festive occasions, served with a glass of ice-cold snaps. It is much improved in flavour when prepared a day in advance.
1 ½ lb (¾ kg) split yellow peas
2 beef marrow bones
2-3 pig's hocks
2 lb (1 kg) boiling fresh bacon or pork
1 bunch herbs or bouquet garni
1 onion
2-3 carrots
1 parsnip
Salt
Soak the split peas in cold, boiled water overnight.
The next day, bring to the boil and simmer gently until soft, stirring to prevent them from burning.
Pass through a sieve or blend in a mixer.
Bind together some celery leaves, 2-3 sprays parsley, 1 bay leaf, 1 spray thyme, a little lovage and the top of a leek, and place the bunch of herbs together with the vegetables and the meat in 6-7 pints (3 ½-4 l) cold, slightly salted water.
Bring slowly to the boil and simmer until the meat is tender, removing the scum from time to time. Cool.
The finished peas
4 leeks
5-6 carrots
1 celeriac
½ lb (250 g) shallots
1 bunch thyme
2 lb (1 kg) salted saddle of pork
1 lb (½ kg) German mettwurst, or similar type of sausage
Removing the top layer of fat, sieve the soup and boil together with the prepared vegetables, which should be removed as soon as tender and cut up into small squares (with the exception of the onions).
Boil up a bunch of thyme with the soup until it has imparted the desired flavour.
Gradually add the soup to the pea puree until the required thickness is obtained, and then add the vegetables.
Cover the salt pork with cold water, bring slowly to the boil and simmer 20-30 min.
If cooked too long it will become tough. Boil the mettwurst together with the pork for the last 10-12 min., first pricking it with a fork.
Serve the very hot peas together with the cold bacon, hot salt pork and sausage, rye-bread and mustard, not forgetting the cold snaps.
Cap this festive dish with pancakes.