Split Pea & Ham Soup / Gul Ertesuppe med Skinke

A recipe for a warming, filling soup found on oxo.co.ukSplit Pea & Ham Soup / Gul Ertesuppe med SkinkeSplit Pea & Ham Soup / Gul Ertesuppe med Skinke

This recipe is English, but it might just as well have been Norwegian. I’ve eaten many a bowl of soup like this in my childhood and I stil make it ever so often. You might safely say it is one of my favourite soups – Ted


4 thoughts on “Split Pea & Ham Soup / Gul Ertesuppe med Skinke

  1. eseviour says:

    This reminds me of a wonderful cafe that I used to go to when I was at college in England, primarily to get this soup! Thank you for the reminder and the recipe!


    • tidiousted says:

      Nice to know I could bring back some nice memories for you. That’s the nice thing about foodie blogs, so many of our memories are linked to food from our childhood and upwards through life.


  2. Ann Norman says:

    This is also a Danish favourite! The type of stock cube used needs to be chosen with care so they don’t spoil the delicate flavour. The author doesn’t specify but would preferably be a vegetable one, not meat based. The alternative option would be to use one or two of the newer, concentrated gel types.


    • tidiousted says:

      I totally agree with your comments on the stock cubes, vegetable ones would be the obvious choice. And yes, pea soup made on split peas are popular all through the Nordic countries. I’ve had delicious versions of split pea soups in Sweden, Finland on Iceland and in Denmark and in my native Norway of course 🙂


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