Norwegian Yellow Pea Soup with Pork Knuckle

A traditional recipe found on
Norwegian Yellow Pea Soup with Pork Knuckle

Pea soup the old-fashion way. If you prepare your pea soup from the gound up, prepare the meal a little in advance. The result is a lot of delicious taste from few ingredients.

Done in about 2 hours + soaking

1 pork knuckle (about 1 kg / 2,2 lb)
500 g [1,1 lb] dried yellow peas
1 onion
Salt and pepper
500 g [1,1 lb] potatoes


[1] Soak the peas in plenty of water for about 12 hours. Soak the pork knuckle in water for 2 hours in a large pot.

[2] Pour off the water from the peas and the pork knuckles. Cover the pork with fresh water, bring to a boil and simmer under lid for about 45 minutes. Add the peas, chopped onion and thyme and cook for about 1 hour.

[3] Boil the potatoes.

[4] When the meat let go of the bone, remove the knuckle from the pot and cut the meat from the bone. Cut it into serving pieces. Put the meat back in the soup just prior to serving. Season with pepper and salt.

[5] Serve the soup with boiled potatoes and flatbread.