Danish pea soup with pork is a traditional recipe with its roots in the peasant cuisine of Denmark, where simple and inexpensive ingredients were used to prepare nutritious and comforting dishes. This dish, known as "Ærtesuppe" in its country of origin, has spread and been adapted in various Latin American countries, where it goes by different names depending on the region, such as "split pea soup" or "pea broth with pork." In many cultures, the combination of legumes with pork is very popular due to its unique flavor and protein value, making it an ideal option for cold days or family celebrations.
The soup is usually made with yellow split peas, which, when cooked slowly, release a smooth and creamy texture, complemented by pieces of cured pork like bacon and sausages such as pork sausage. Aromatic vegetables like leek, onion, and celery root add depth and freshness to the broth, while dried thyme contributes a very characteristic aromatic touch. This dish is a clear example of how traditional cuisine combines simple ingredients to achieve a delicious and satisfying result.
How to Make Danish Pea Soup with Pork
Ingredients: Yellow split peas, lean bacon, carrots, celery root, leeks, onions, dried thyme, salt, pepper, and pork sausage.
To begin, place 6 cups of water along with the yellow split peas in a large pot. Cook slowly, covered, for approximately 1 and a half hours, or until the peas are tender.
In another pot, add the lean bacon, chopped carrots, celery root, leeks, onions, dried thyme, salt, and pepper. Cover all the ingredients with water and cook slowly, covered, for 40 minutes, until the vegetables and bacon are tender.
Remove the bacon from the pot, slice it, and keep it warm to serve later.
Then, remove the vegetables from the pot and add them to the cooked split peas, along with as much broth from the vegetable cooking as you like to thin the soup to your taste.
If necessary, reheat the soup before serving to ensure it is very hot.
Serve the soup in wide, deep bowls, including the vegetables in the broth. Accompany with the sliced bacon and cooked pork sausages, served separately on a platter.
This dish is traditionally enjoyed with dark bread, mustard, and a very cold beer.
