A recipe for a warming, filling soup found on oxo.co.uk
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
25 g [0,9 oz] split peas, soaked overnight in water
30 g [1 oz] pearl barley
1 leek, peeled and diced
1 carrot, peeled and diced
50 g [1,75 oz] swede, peeled and diced
1 medium potato, peeled and diced
1 ltr [2,1 pt] water
3 stock cubes
Ground black pepper
100 g [3,5 oz] ham, diced or pulled
 Start this recipe the night before by soaking the split peas in water
 Place all the ingredients (except the ham and pepper) into a large pan, crumbling in the stock cubes. Bring to the boil, then reduce to a simmer.
 For the first few minutes of cooking, skim off and discard some of the foam that rises to the top.
 Cook over a low heat for about an hour, or until the split peas are cooked and soft.
 Add the ham and heat through, season to taste with the black pepper.