Yellow Pea Soup (Ärtsoppa)
Every Thursday in Sweden, it's ärtsoppa day — a tradition going back to the Middle Ages. This hearty, warming soup is simple to make and deeply satisfying, traditionally followed by pancakes for dessert.
Ingredients
Serves 6
- 500 g dried yellow peas
- 1.5 liters water
- 300 g lightly salted pork belly or ham
- 1 large onion, diced
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1 tsp ground ginger (optional)
- Salt and pepper to taste
- Swedish mustard for serving
Instructions
- Soak the dried yellow peas in plenty of water overnight (at least 8 hours). Drain and rinse.
- Place the peas in a large pot with 1.5 liters of fresh water. Bring to a boil and skim off any foam.
- Add the pork and onion. Reduce heat and simmer, partially covered, for about 1–1.5 hours until the peas are completely soft and breaking apart.
- Remove the pork, cut it into cubes, and return to the pot.
- Add the thyme, marjoram, and ginger if using. Season with salt and pepper.
- Simmer for another 10 minutes until thick and creamy.
- Serve hot with a generous dollop of Swedish mustard and crispbread on the side.
Tip: Follow the Thursday tradition and serve pancakes for dessert!
Crispbread & Sides
Crispbread and sides to serve alongside.
