Andersens Pea Soup is a beloved Danish culinary staple that has been delighting palates for generations. This hearty, comforting soup is a masterclass in simplicity, showcasing the humble pea as the star of the show. The story behind Andersens Pea Soup is as fascinating as the dish itself, with roots tracing back to a small restaurant in Copenhagen.
In the early 20th century, a Danish restaurateur named Anders Andersen opened a modest eatery in the heart of Copenhagen. Andersen was determined to create a dish that would warm the hearts and bellies of his customers, and thus, Andersens Pea Soup was born. The original recipe, which has remained largely unchanged to this day, consists of a rich, velvety broth made with split peas, pork, and a medley of aromatic vegetables.
So, what makes Andersens Pea Soup so special? For starters, the use of split peas, which are essentially dried, split seeds from the pea plant, imbues the soup with a depth of flavor and texture that’s hard to replicate with fresh peas. The slow-cooking process, which can take up to 2 hours, allows the peas to break down and meld with the other ingredients, creating a luxurious, creamy consistency.
To make Andersens Pea Soup, you’ll need the following ingredients:
- 1 pound dried split peas
- 1 pound pork neck or shoulder, cut into large chunks
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
Now, let’s dive into the preparation process. Begin by rinsing the split peas and picking out any debris or stones. In a large pot, combine the peas, pork, onions, garlic, carrots, celery, thyme, rosemary, and bay leaf. Pour in the broth and bring the mixture to a boil, then reduce the heat to a simmer and let cook for 1 1⁄2 to 2 hours, or until the peas are tender and the meat is falling apart.
Using an immersion blender or a regular blender, puree the soup until it’s smooth and creamy. Season with salt and pepper to taste, then stir in the butter until melted and fully incorporated. Serve the soup hot, garnished with a sprinkle of chopped fresh herbs, if desired.
For an added layer of flavor, try adding a few slices of smoky bacon or a handful of chopped, fresh parsley to the soup. The smokiness of the bacon pairs beautifully with the sweetness of the peas, while the parsley adds a bright, freshness to the dish.
In addition to its incredible taste, Andersens Pea Soup also boasts a number of health benefits. Split peas are rich in protein, fiber, and various essential vitamins and minerals, making them an excellent addition to a balanced diet. The slow-cooking process also helps to break down the peas’ natural sugars, resulting in a soup that’s easy to digest.
What's the difference between split peas and fresh peas?
+SPLIT peas are dried, split seeds from the pea plant, while fresh peas are immature peas that are harvested before they're fully ripe. Split peas have a more robust flavor and texture than fresh peas, making them ideal for soups and stews.
Can I make Andersens Pea Soup in a slow cooker?
+Yes, you can make Andersens Pea Soup in a slow cooker! Simply brown the meat and cook the vegetables in a pan, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.
As we explore the world of Andersens Pea Soup, it’s clear that this beloved dish is more than just a recipe – it’s a testament to the power of tradition, community, and delicious food. Whether you’re a native Dane or just a food enthusiast, this hearty soup is sure to become a favorite in your household. So go ahead, give Andersens Pea Soup a try, and experience the warmth and comfort of this timeless Danish classic.
