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Gule Ærter

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Gule Ærter is a soup made, typically, from dried peas. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.

Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' The Birds, and according to one source "the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup."

Scandinavian pea soup normally includes pieces of pork – although it may sometimes be served on the side – and a typical recipe would also include some onion and herbs such as thyme and marjoram. It is usually eaten with some mustard, often accompanied by crisp bread and often with the sweet liquor punsch (served hot). Mustard is an important part of the dish, but the soup is served without it so that diners can stir it in to taste. The soup is then normally followed by pancakes with jam which are regarded more as part of the meal than as a dessert.

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