My Norwegian grandmother's split pea soup with pork! She has a secret ingredient!
Read my Fall 2017 Issue:
MY MORMOR WAS THE QUEEN OF SOUPS. All fall and winter, there was always a big pot of soup simmering away on the stove. She could take almost any ingredient and turn it into a creamy delicious soup. The amount of cream in her soups depended on her waistline. The great thing about Mormor’s amazing cooking was that even her soups without dairy were always creamy. My favorite soup of hers was the pork and split pea soup she would make every fall. It’s a brothy soup with pork, vegetables, and lentils—so good. Her secret: pig’s feet. Yep, you heard me, pig’s feet. I once asked her why she would use them, and she said they have an amazing pork taste and plenty of natural gelatin to make the soup rich tasting. When I wrinkled my nose at the mention of pig’s feet, she always said, “If it’s good enough for the French, it’s good enough for us.”
If you CAN'T EVEN with pig feet, you could make this with your favorite cut of pork.. but I think you should give my mormor's way a try!
2 cups split peas
10 cups vegetable stock
2 to 3 pigs feet, split or sliced (ask the butcher to do this for you)
1 onion, chopped
2 large carrots, peeled & chopped
1 celery stalk, chopped
pinch of dried thyme
1 bay leaf
salt and pepper
- Rinse the peas, and place in a large pot.
- Add 10 cups vegetable stock.
- Rinse the pigs feet and place in the pot.
- Let the soup simmer for about 11/2–2 hours; skim off any foam.
- Remove the pigs feet, and let them cool.
- Add vegetables and herbs to the soup, and let it simmer another 30–60 minutes, or until the peas and vegetables are tender.
- Remove the skin and bones from the pig’s feet and shred the meat.
- Puree the soup using an immersion blender, and add the meat. (Remember to remove the bay leaf before blending.)
- Season with salt and pepper.
- Serve with fresh parsley and some olive oil.
If you can't even with pig feet, you COULD make this with your favorite cut of pork.. but I think you should give my mormor's way a try!
Made it? Tell us about it–