Ärtsoppa (Swedish pea soup)

Name: Ärtsoppa (Swedish pea soup)
Cook time: 180 min
Total time: 180 min
Yield: 6 servings
Cuisine: Scandinavian
Ingredients: 500g Dried Split Yellow Peas; 2 l Water, cold; 600g Salted Pork Hock, bone-in; 1 Yellow Onions, peeled; 6 Whole Cloves, to stud the onion; 2 Bay Leaves; 1 tsp Dried Thyme; 1 tsp Dried Marjoram; 10 White Peppercorns, whole; 4 tbsp Strong Swedish Mustard

A warm, traditional Swedish pea soup that’s slow-simmered until luxuriously creamy and infused with savory pork and aromatic herbs. Hearty and comforting, it’s finished with a sharp mustard that cuts through the richness — perfect with rye bread on a chilly day.

A warm, traditional Swedish pea soup that’s slow-simmered until luxuriously creamy and infused with savory pork and aromatic herbs... Show more

Traditional Scandinavian Recipe

Health Grade

S+ · Outstanding

Time

3 hrs

Price

3,15 €

Calories

389 kcal

low calorie

healthy

nutritious

meal prep

Method

Prep the ingredients

Rinse the Dried Split Yellow Peas in cold water until the water runs mostly clear, then drain them well. Peel the Yellow Onion and stud it with the Whole Cloves. Keep the Bay Leaf, Dried Thyme, Dried Marjoram, and White Peppercorns nearby so they are ready for the pot.

Simmer the soup

Tip the peas into a large heavy pot with the Water (cold), Salted Pork Hock (bone-in), studded onion, bay leaf, thyme, marjoram, and peppercorns. Bring to a boil over medium-high heat, skimming off any foam, then lower the heat to a gentle simmer. Cook for 2 hours 30 minutes, stirring every so often so the peas do not stick, until the peas are soft and the soup is thick and creamy.

Finish the pork

Lift out the pork hock and let it cool until you can handle it comfortably, then pull the meat from the bone and shred or chop it into bite-size pieces. Fish out the onion, cloves, bay leaf, and peppercorns, then stir the pork back into the soup. If the soup has thickened more than you like, loosen it with a splash of the cooking liquid and let it bubble for a minute.