We are delighted to be partnering with Nordic Ware and The Minnesota Historical Society over the holidays to highlight and feature this festive cookbook, JUL Swedish American Holiday Traditions by Patrice M. Johnson. It is so pleasantly put together and features loads of delightful cold-weather recipes that are perfect for all the family and friend get-togethers we have over the holidays.
The author, Patrice Johnson is a Nordic food geek and meatball historian. She writes food and culture posts for a variety of web and print publications as well as the weekly column “Called to the Table” for the Gaylord Hub (Sibley County, Minnesota). She teaches Nordic food classes and presents interactive cooking demonstrations at sites throughout the Twin Cities and beyond. You can follow Patrice @NordicFoodGeek
Today we are sharing traditional ärtsoppa (yellow pea coconut curry) that Patrice has updated with coconut milk, yogurt, jalapeños, lime and cilantro. All fresh flavors that bring new life to an old soup.
What you will need:
For the soup:
2 tablespoons vegetable oil
1 red onion, chopped (about 3/4 cup)
3 cloves garlic, smashed
2 tablespoons fresh grated ginger
2-3 tablespoons prepared Thai red curry paste
1 teaspoon salt
1 teaspoon pepper
3 carrots, chopped
1 large russet or Yukon potato, chopped
1 pound (2 cups) yellow peas, soaked in cold water overnight and drained)
8 cups low-sodium chicken or vegetable broth
1 (15-ounce) can coconut milk
2 tablespoons freshly squeezed orange juice (about 1/2 orange)
For the garnish:
8 ounces plain greek yogurt
2 tablespoons minced cilantro
*Fried lefse strips
*Unfortunately I was unable to serve lefse strips with my soup this time, but I look forward to the time when I can. We usually always make lefse during the holiday season and it would be the perfect garnish to this tasty soup.
What you will do:
Add oil to large stockpot on medium-high heat; add onions and cook, stirring, until translucent, about five minutes. Stir in garlic, ginger, and curry paste and cook for an additional 30-60 seconds. Add salt, pepper, carrots, potato, peas, and broth. Increase heat if necessary to bring soup to a simmer; cover and cook until peas are tender, about 45 to 60 minutes for split peas, 90 minutes for whole. Check soup occasionally and stir, adding a few cups of water if soup becomes too thick.
Use an immersion blender (or whisk by hand) to carefully puree the hot soup. Return to heat and stir in coconut milk and orange juice. Heat thoroughly. Garnish with cilantro and yogurt.
I cooked this soup in Nordic Ware's 10" Covered Braiser you can find here.
I love how light this braiser pan is, every time I went to lift it I expected it to weigh a ton, like cast iron, and every time I was so happy to be wrong. It also has the best lid, perfect for when you need to simmer or bake in the oven.