Swedish Pea Soup

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            FOOD FUNNY
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Janet in Iowa gives the ol' Worldwide Recipes Groan-O-Meter a
real workout with this one:

A rare delicacy is Sauteed Sloth. Using the middle toe of the great
Australian three-toed sloth, the only edible part of that large, furry,
indolent creature, the careful chef debones it, pounds it as with veal,
and sautes it briefly over a hot flame with shallots, carrot circles,
and just a touch of Tabasco. Prepared in this fashion, sloth is an
excellent main course, not unlike alligator in texture and taste.
Many people are under the false impression that sloth does not
make a good meal, but this is because they've eaten it improperly
prepared. It can only be sauteed, a fact unappreciated in culinary
circles. Too many cooks broil the sloth.

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            TODAY'S RECIPE
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During the cold winter months this soup is the traditional Thursday
dinner in Sweden where it is almost always followed by plattar, or
Swedish pancakes (see Friday's PLUS Edition) topped with jam and
whipped cream for dessert.

Swedish Pea Soup (Arter med Flask)

1 lb (450 g) yellow split peas
4 cups (1 L) water
2 medium onions, finely chopped
1 whole onion studded with
3 whole cloves
1 lb (450 g) lean salt pork in 1 piece
1/2 tsp (2 ml) dried marjoram
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Brown mustard for garnish (optional)

Combine all the ingredients in a pot and bring to a boil over high
heat. Reduce the heat and simmer tightly covered until the peas
are tender, 1 to 1 1/4 hours. Remove and discard the whole onion
and cloves. Remove the salt pork and cut into thin slices. The
pork may be placed in the bottom of the soup bowls with the soup
ladled over it, or it may be served on a separate dish with some
brown mustard. Serves 4 to 6.
Received on Tue Oct 25 06:13:52 2005