Ärtsoppa (Yellow Pea Soup)

Name: Ärtsoppa (Yellow Pea Soup)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Sweden
Ingredients: 500g dried yellow split peas, soaked; 500g smoked pork shoulder or ham hock; 1 onion, chopped; 2 carrots, diced; 1 teaspoon dried thyme; 1/2 teaspoon ground allspice; 6 cups water; Mustard for serving

6 servings15 min prep90 min cookEasy Sweden

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The Story Behind It

The Tale of Ärtsoppa (Yellow Pea Soup)

Ärtsoppa, yellow pea soup, has been eaten in Sweden since medieval times, traditionally served on Thursdays, a custom some trace to Catholic-era preparation for Friday fasting. Followed by thin pancakes, it remains a beloved weekly ritual, especially in Swedish military and institutional dining halls.

Ingredients

Scale:· 6 servings

500g dried yellow split peas, soaked
500g smoked pork shoulder or ham hock
1 onion, chopped
2 carrots, diced
1 teaspoon dried thyme
1/2 teaspoon ground allspice
6 cups water
Mustard for serving

Instructions

1Drain the soaked peas and place in a large pot with the smoked pork and water.
2Bring to a boil, skimming off any foam that rises to the surface.
3Add the onion, carrots, thyme, and allspice.
4Reduce heat and simmer gently, partially covered, for 60-75 minutes until the peas break down and the pork is very tender.
5Remove the pork, shred or dice the meat, and discard any bones.
6Return the meat to the soup and stir well.
7Season with salt and pepper to taste.
8Serve hot with a dab of mustard, traditionally on Thursdays.

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