Outlaw Cook by John Thorne

Author:John Thorne
Language: eng
Format: epub
Publisher: Farrar, Straus and Giroux
Published: 2011-11-17T05:00:00+00:00

SWEDISH PEA SOUP

(SERVES 4 TO 6)

2 cups (1 pound) split yellow peas

2 medium onions, finely chopped

1/2 teaspoon dried marjoram

1 teaspoon ground ginger

1 cured pork hock, bone in (about

2 pounds)

A coarse-textured mustard

Wash and pick over the split peas carefully, discarding any suspicious characters. Put them in a large pot and cover with 5 cups of cold water. Bring this to a simmer. Add the onion, dried marjoram, ginger, and pork.

Cover the pan and simmer gently for about 2 hours, or until the meat is tender. If fresh marjoram is used, chop it fine and add it during the last 15 minutes of cooking. Remove the pork and slice it thin, discarding the bone and—if no one will eat it—the rind. Serve a portion of meat with each bowl of soup. If the meat is very tender, it can be served right in the bowl with a dab of strong, spicy mustard floated in with it; otherwise it—and the mustard—should be set on a separate plate.

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