Yellow Pea Soup

Disney Frozen: The Official Cookbook: A Culinary Journey through Arendelle by Daytona Danielsen and S. T. Bende

Feel like you are visiting Arendelle with Elsa, Anna, Kristoff, and Olaf in this cookbook inspired by Disney’s Frozen and Frozen 2, featuring open-faced sandwiches inspired by Anna, Christmas kransekake inspired by Elsa, beloved lefse, a giant cookie in the wavy shape of Norway, and more!

For the first time in forever, fans of Elsa, Anna, Kristoff, and Olaf will get to experience sights, smells, and tastes of Arendelle. This all-new cookbook features Scandinavian recipes celebrating some of the people and cultures that inspired Disney’s Frozen and Frozen 2.

The Tastes of Arendelle: The Official Frozen Cookbook features step-by-step instructions and full-color photographs so chefs of any age or skill level can learn to prepare traditional Scandinavian treats. Featuring more than fifty-five recipes with historical tie-ins to each recipe’s significance in the films and culture, this comprehensive cookbook brings the tastes of Arendelle into your very own hus.

Disney Frozen: The Official Cookbook: A Culinary Journey through Arendelle by Daytona Danielsen and S. T. Bende is available at Amazon.com, Amazon.co.uk and Indigo.ca.

“Hot Soup and Glogg in the Hall” Yellow Pea Soup

When Anna leaves Hans in charge of Arendelle, the thirteenth prince of the Southern Isles assures the kingdom’s worried citizens that the castle will remain open to offer soup and hot glogg in the Great Hall. Inspired by his offerings, this steamy vegetable soup would be sure to warm even the frostiest Arendellian. With split peas, leeks, and diced pancetta, Yellow Pea Soup invokes the flavours of Norway.

And it just so happens to pair well with nonalcoholic hot glogg!

2 cups yellow split peas

4 ounces diced pancetta

1 yellow onion, finely chopped

1 leek, cut in half lengthwise and thinly sliced

6 cups chicken broth

2 cups peeled and diced waxy potatoes, such as Yukon gold or new potatoes (about 4 potatoes)

1½ cups peeled and diced turnip (about 1 turnip)

4 carrots, peeled and diced

1 bay leaf

Few sprigs thyme

2 teaspoons salt, plus more as needed

Pepper

Sour cream, for serving

Rinse the peas in cold water and drain.
In a large soup pot over medium-high heat, fry the pancetta until the fat begins to render and the meat starts to turn golden. Add the onion and sauté until translucent, about 3 minutes, then add the leek and sauté another 2 minutes. Add the drained yellow peas and broth. Bring to a boil, then lower the heat to medium-low to simmer, partially covered, for 20 minutes.
Add the potatoes, turnip, carrots, bay leaf, and thyme. Cook for 45 to 60 minutes more, covered and stirring occasionally, until the peas are mushy and the vegetables are tender.
Remove and discard the bay leaf and thyme sprigs. Season with salt and pepper to taste. Serve in bowls and garnish with sour cream.

Recipe reprinted with permission from Insight Editions.