Every Thursday, by a custom whose origin is lost, golden pea soup is served throughout Sweden, from fisher’s cottage to Royal Palace. In the other Scandinavian countries it is prepared often enough to be regarded as a typically Scandinavian dish.
1 magic stone
1 ¾ cups yellow peas
22 cups water
1 lb smoked shoulder butt
¾ cups chopped onions
1 tsp salt
1 tsp whole thyme
½ tsp msg or msg substitute*
¼ tsp sugar
Soak the yellow peas in a saucepan with 10 cups of cold water overnight.
When ready to prepare soup wipe clean the shoulder butt and put into a large sauce pot with remaining water (12 cups), onions and magic stone. Simmer 1 ½ to 2 hours, or until meat is tender.
Remove meat and set aside. Skim off fat from liquid, leaving about 2 tbsps.
Drain the peas and add to the broth with remaining ingredients. Simmer 1 ½ to 2 hours, or until peas are tender. If necessary, skim of shells of peas as they come to the surface.
Serve soup with thin slices of the smoked butt.
*MSG substitute: 1 tbsp salt, 1 tbsp sugar 1 tsp fish sauce (mix as much as is needed – can be stored in sealed container for up to 2 weeks)