Entree: Denmark – Central Culinary Region – Gule ærter med flæsk (Thick Danish yellow split pea soup simmered with smoked or salted pork belly and root vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 2 cups (400 g) dried yellow split peas
- 8 cups (1.9 L) water or low-sodium chicken or vegetable stock
- 1 lb (450 g) smoked pork belly, sliced into 1/2-inch (1 cm) pieces
- 2 tbsp (30 ml) butter
- 1 large onion, about 8 oz (250 g), finely chopped
- 2 medium carrots, about 10 oz (280 g), peeled and diced
- 2 medium potatoes, about 10 oz (280 g), peeled and diced
- 1 bay leaf
- 1 tsp (1 g) dried marjoram
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- Rye bread and Danish mustard for serving

Instructions

1. Rinse the yellow split peas under cold water until the water runs clear. Drain and set aside.
2. In a large heavy-bottomed pot, melt 1 tbsp (15 ml) of the butter over medium heat. Add the sliced pork belly and cook until lightly browned and some fat has rendered, 5–7 minutes. Remove half the pork pieces to a plate and reserve; leave the pan juices in the pot.
3. Add the remaining 1 tbsp (15 ml) butter to the pot with the pork fat, then add the chopped onion and carrots. Sauté until the onion is translucent, about 5 minutes.
4. Add the rinsed split peas, water or stock, bay leaf, and dried marjoram. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 35 minutes.
5. Stir in the diced potatoes and the reserved browned pork pieces. Continue to simmer, uncovered or partially covered, until the peas have broken down and the soup is thick and creamy and the potatoes are tender, about 25–30 more minutes. Stir occasionally to prevent sticking; mash a few peas against the side for extra creaminess if desired.
6. Remove the bay leaf, season with salt and pepper to taste, and serve hot garnished with chopped parsley, alongside rye bread and mustard.