Recipe – “Swedish Split Pea Soup”

“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
Serves 6-8
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“.