“Swedish Split Pea Soup”
“Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson
3 pints cold water
1 gammon knuckle
1 lb. Yellow or green split peas
2 large onions, peeled and chopped
3 large carrots, scraped and grated
1 teaspoon cumin seeds
Preparation time: 10 minutes
Cooking time: 2-1/2 hours
1. Put the water and gammon knuckle in a large saucepan and bring to the boil. Skim, then cover and simmer for 1 hour.
2. Pick over the split peas, discarding any black ones. Rinse under cold running water and add to the saucepan with the onion, carrot and cumin seeds. Cover and simmer for 1-1/2 hours.
3. Remove the gammon knuckle and liquidize the contents of the pan. Cut the gammon into small chucks. Serve the soup, sprinkling each bowl with a little chopped gammon and serving the remaining meat as an accompaniment.
“Gammon is like a cured ham or smoked bacon“.