Gule Aerter

Arla’s gule ærter is a substantial yellow split-pea soup with carrots, parsley root, celeriac, leeks and fresh thyme. This version cooks pork neck fillet and medister sausage in its own soup, then serves the meats separately with the finished peas.

Water, coarse salt and pork neck fillet are brought to a boil and skimmed. The selected herb bundle combines parsley stems, a leek top, fresh thyme and a celery slice tied with food-suitable cotton string. It cooks with the covered soup before the sausage is added for a further twenty minutes.

The split peas cook separately in their own water under a lid, rest while still covered and are blended into a smooth mash. The prepared vegetables and a separate thyme portion simmer briefly in salted water; that vegetable water is drained away.

The meat is removed and kept warm. After removing the herb bundle, the soup is strained and about a litre is stirred gradually into the mashed peas. The mixture is heated through, the cooked vegetables are added and the seasoning is adjusted.

The pork is sliced and the sausage cut into pieces just before serving. Freshly ground pepper finishes the peas, with rye bread, pickled beetroot, chopped parsley and mustard alongside; vinegar is an optional accompaniment.