Description
Swedish Yellow Pea Soup is a classic Scandinavian dish featuring tender yellow split peas simmered with aromatic vegetables and smoked ham for a rich, hearty flavor. Perfectly seasoned with herbs and spices, this satisfying soup is traditionally served with grainy mustard and crispbread, making it an ideal meal for cold days or anytime comfort food is desired.
Ingredients
Scale
Soup Ingredients
- 2 cups dried yellow split peas, rinsed
- 8 cups water
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground allspice
- 1 smoked ham hock or 8 oz diced ham
- Salt and black pepper, to taste
To Serve
- 1 tablespoon grainy mustard (optional)
- Crispbread (optional)
Instructions
- Prepare the Peas: In a large pot, combine the rinsed yellow split peas with 8 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer uncovered for 5 minutes. During this time, skim off any foam that forms on the surface to ensure a clear and clean-tasting soup.
- Add Vegetables and Seasonings: Add the chopped onion, carrots, celery, bay leaf, dried thyme, marjoram, and ground allspice to the pot. Also, add the smoked ham hock or diced ham to infuse the soup with smoky richness. Stir gently to combine all ingredients.
- Simmer the Soup: Cover the pot and simmer gently over low heat for 1 1/2 to 2 hours. Stir occasionally to prevent sticking and to monitor the peas as they soften. Cook until the peas are tender and the soup has thickened to a comforting consistency.
- Finish the Soup: Remove the ham hock from the pot and shred any meat off the bone. Return the shredded meat to the soup and discard the bone. Season the soup with salt and freshly ground black pepper to taste, stirring well.
- Serve: Ladle the hot soup into bowls and serve traditionally with a dollop of grainy mustard on the side and crispbread for dipping, if desired. Enjoy warm for maximum comfort and flavor.
Notes
- This soup tastes even better the next day, as the flavors deepen and meld.
- For a vegetarian version, omit the ham and use vegetable broth instead of water.
- Ensure to rinse the peas thoroughly to remove dust and impurities before cooking.
- Skimming foam during the initial boil helps create a clearer soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
