Name: Swedish Yellow Pea Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Swedish
Ingredients: 2 cups (400 g) dried yellow split peas, rinsed and soaked overnight; 1.5 lb (700 g) smoked ham hock or salt pork; 8 cups (2 L) cold water; 1 large yellow onion, diced; 2 medium carrots, peeled and diced; 1 celery stalk, diced; 1 bay leaf; 1 tbsp dried marjoram; 1 tsp whole thyme; 1.5 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; Whole grain Swedish mustard, for serving; Fresh flat-leaf parsley, chopped, for garnish; Crisp rye bread or toasted white bread, to serve

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A hearty traditional Swedish pea soup made with dried yellow peas, salt pork, and root vegetables. Long-simmered until creamy and deeply flavored, it's a classic comfort dish often enjoyed on Thursdays with a dollop of sharp mustard and crisp bread on the side.

Prep Time15 mins

Cook Time120 mins

Total Time135 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
16 gFat
6 gSaturated Fat
52 gCarbs
16 gFiber
6 gSugar
34 gProtein
980 mgSodium
920 mgPotassium
95 mgCalcium
5.5 mgIron
6 mgVitamin C
180 mcgVitamin A

Ingredients

For the soup

2 cups (400 g) dried yellow split peas, rinsed and soaked overnight
1.5 lb (700 g) smoked ham hock or salt pork
8 cups (2 L) cold water
1 large yellow onion, diced
2 medium carrots, peeled and diced
1 celery stalk, diced
1 bay leaf
1 tbsp dried marjoram
1 tsp whole thyme
1.5 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper

For serving

Whole grain Swedish mustard, for serving
Fresh flat-leaf parsley, chopped, for garnish
Crisp rye bread or toasted white bread, to serve

Directions

Drain the soaked peas and place them in a large heavy pot or Dutch oven with the ham hock and cold water. Bring to a boil over high heat, skimming off any foam that rises to the surface.
Reduce the heat to low, partially cover, and simmer gently for 60 minutes, stirring occasionally to prevent sticking. The peas should start to break down.
Add the diced onion, carrots, celery, bay leaf, marjoram, and thyme to the pot. Continue to simmer, uncovered, for another 45-60 minutes until the peas are completely tender and the soup has thickened to a creamy consistency.
Carefully remove the ham hock and bay leaf from the pot and set aside. Using an immersion blender, pulse the soup a few times to leave it partially textured but mostly smooth; alternatively, mash with a potato masher.
When the ham hock is cool enough to handle, pull the meat from the bone, discard the fat and bone, and shred the meat into bite-sized pieces. Stir the shredded meat back into the soup.
Season with salt and pepper to taste, and simmer for 5 more minutes to heat through. The soup should be thick enough to coat a spoon; thin with a little hot water if needed.
Ladle the soup into warmed bowls, top with a generous spoonful of whole grain mustard and a sprinkle of fresh parsley. Serve immediately with crisp rye bread on the side.

Cook’s Notes

Soak the peas overnight in plenty of cold water for the creamiest texture and to reduce cooking time.
Marjoram is the traditional Swedish herb for this soup; don't substitute it with oregano if you want authentic flavor.
In Sweden, this soup is traditionally served on Thursdays (ärtsoppa och pannkakor) followed by thin pancakes for dessert.
The soup thickens as it cools; add a splash of hot water when reheating leftovers to restore the original consistency.
A leftover ham bone or smoked pork shank can be used in place of the ham hock for an even richer broth.