How To Make Andersens Pea Soup? Easy Steps

The notion of a warm, comforting bowl of pea soup is a staple in many cuisines around the world, and Andersens Pea Soup, originating from Denmark, is a recipe that has delighted many with its simplicity and richness. This traditional Danish pea soup, also known as “Ærtesuppe” in Danish, has been a favorite for centuries, often served with a side of rye bread. The story goes that a restaurant in Copenhagen, called Andersens, made this pea soup famous, but its origins are deeply rooted in Danish farm food. Making Andersens Pea Soup is straightforward and involves a few easy steps, ensuring that anyone can recreate this beloved dish in the comfort of their own home.

Understanding the Ingredients

Before diving into the preparation, it’s essential to understand the core ingredients that make Andersens Pea Soup so special. The primary components include split peas, which can be either green or yellow (though the traditional recipe might call for one over the other), pork (in the form of bacon or a ham hock), vegetables such as onions, carrots, and celery, and aromatics like garlic and thyme. The soup is often seasoned with salt and pepper, and sometimes a bit of sugar to balance the flavors. The choice of pork and the type of split peas can vary, affecting the flavor profile, but the essence remains the same: a hearty, comforting soup.

Preparing the Ingredients

1. Sorting and Rinsing the Peas: Begin by sorting through the split peas to ensure there are no stones or debris. Then, rinse them under cold water to remove any impurities.
2. Chopping the Vegetables: Chop the onions, carrots, and celery into manageable pieces. The size doesn’t have to be uniform since they will be cooking for a while, but aim for pieces that are roughly the same size so they cook evenly.
3. Preparing the Pork: If using bacon, chop it into small pieces. For a ham hock, ensure it’s properly cleaned and ready for cooking. Sometimes, soaking the ham hock in water before cooking can be beneficial to remove excess salt.

Cooking the Soup

1. Sauteing the Aromatics: In a large pot, over medium heat, sauté the chopped bacon or pork until it’s lightly browned. Add the chopped onions, carrots, and celery, and cook until they start to soften. This step is crucial as it lays the foundation for the flavors in the soup.
2. Adding the Peas and Broth: Add the sorted and rinsed split peas to the pot, along with enough chicken or vegetable broth to cover all the ingredients. If using a ham hock, add it now.
3. Seasoning: Add any desired seasonings, such as thyme, salt, pepper, and a pinch of sugar. Stir well to combine.
4. Simmering: Bring the mixture to a boil, then reduce the heat to low and let simmer for about 45 minutes to an hour, or until the peas are tender and have broken apart, creating a creamy consistency.

Serving

1. Removing the Ham Hock (if used): Before serving, remove the ham hock from the soup. You can shred or chop any meat from the hock and return it to the soup if desired.
2. Blending (optional): Some prefer their pea soup smooth, while others like it chunky. If you prefer a smoother consistency, you can blend a portion or all of the soup.
3. Serving with Rye Bread: Traditional Danish serving style includes a side of dark rye bread. This adds a beautiful contrast in texture and flavor to the meal.

Conclusion

Andersens Pea Soup is more than just a meal; it’s a tradition that brings warmth and comfort to those who enjoy it. By following these steps and understanding the core ingredients and their roles, anyone can create this beloved Danish dish. Whether you’re looking for a comforting meal on a cold day or wanting to explore the culinary traditions of Denmark, Andersens Pea Soup is sure to satisfy.

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