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Ärtsoppa
Sweden
Thursday pea soup has been a Swedish institution since the 16th century.
Swedish yellow pea soup — thick, earthy and warming — traditionally eaten every Thursday with pancakes to follow.
Prep
15 mins
Cook
90 mins
Difficulty
Easy
Calories
410 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
500gdried yellow split peas
400gsmoked pork hock
1onion, roughly chopped
2 tspdried thyme
1 tspmarjoram
1.5Lwater
mustardto serve
Method
1
Soak peas overnight. Drain.
2
Cover pork with water, bring to boil. Skim.
3
Add peas, onion and herbs. Simmer 90 minutes until very thick.
4
Remove pork, shred and return. Season.
5
Serve piping hot with strong mustard.
Chef's Tip
Never add salt until the end — it toughens pea skins and prevents softening.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.