Icelandic salted lamb and pea soup. Saltkjot og baunir is what most Icelanders eat on Shrove Tuesday, or "sprengidagur" (literally "bursting day").
- Serve hot as a meal to 8 people.
- ½ lb yellow split peas
- 8 cups water
- 1 onion chopped
- 2 tsp dried thyme rubbed between the palms of your hands
- ¼ lb bacon cubed
- 2½ lb salted lamb shoulder cut large chunks
- 1 lb rutabagas cut large cubes
- 1 lb potatoes peeled, and cut in thick slices
- ½ lb carrots cut in pieces
- freshly-ground black pepper to taste
- salt if needed
- Put the peas in a large pan and add water.
- Bring to the boil, skim, then add thyme and onion.
- Simmer, covered, for 45 minutes.
- Add the bacon and one piece of meat to the soup and boil the rest of the meat in a separate pan.
- Simmer the soup with the meat for around 30 minutes, stirring frequently and adding more water if needed.
- Add the vegetables and cook for 20 minutes, or until tender.
- Season to taste with pepper and salt, if needed.
- The bean soup should be thick (when cold it almost becomes like pease pudding).
- The meat and vegetables may be served on a separate plate and eaten with the soup, or cut up small and returned to the soup.
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