Nordic Pea Soup

1. 1

   In a big pot, heat the olive oil on medium heat. Add the onion and cook until soft. Add the water, salt, marjoram, peas, and pork shank. Bring to a boil and let simmer for at least an hour.

2. 2

   Remove the shank. Shred meat and discard skin and fat. Return the meat and bone back to the pot. Cook for at least another hour. Add more liquid if necessary. Should the soup look too thin, cook it without a lid for a while.

3. 3

   Taste and season. Discard the bone before serving.

4. 4

   Serve with mustard if preferred and rye bread or crispbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.