Description
A hearty and comforting Swedish Yellow Pea Soup made with dried yellow split peas, aromatic herbs, and optional smoked ham for a traditional flavor. This rustic soup is thick, filling, and perfect for chilly days. The recipe can easily be adapted for vegetarians by omitting the ham and using vegetable broth for enhanced taste.
Ingredients
Scale
Main Ingredients
- 2 cups dried yellow split peas (rinsed and sorted)
- 8 cups water
- 1 medium yellow onion (chopped)
- 1 large carrot (peeled and chopped)
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- ½ teaspoon ground white pepper
- 1 teaspoon salt (plus more to taste)
- 1 ham bone or 8 ounces diced smoked ham (optional for traditional version)
- 1 tablespoon Dijon mustard (optional for serving)
Instructions
- Combine Ingredients: In a large pot, add the yellow split peas, water, chopped onion, chopped carrot, bay leaf, dried thyme, allspice, white pepper, and salt. Include the ham bone or diced smoked ham if using for flavor.
- Bring to Boil: Place the pot over medium-high heat and bring the mixture to a boil, ensuring all ingredients are well combined.
- Simmer the Soup: Reduce heat to low and let the soup simmer uncovered for 1½ to 2 hours. Stir occasionally to prevent sticking, until peas are very soft and the soup thickens.
- Prepare Ham Meat: If you used a ham bone, remove it from the pot carefully. Shred any remaining meat from the bone and return the shredded ham to the soup for added texture and flavor.
- Adjust Seasoning: Taste the soup and season with additional salt and white pepper as needed. Remove the bay leaf before serving to avoid bitterness.
- Serve and Garnish: Ladle the hot soup into bowls and serve with a dollop of Dijon mustard on the side, if desired, for a spicy tang.
Notes
- The soup thickens considerably upon standing; add water when reheating to adjust thickness to your liking.
- For a vegetarian variation, omit the ham and substitute the water with vegetable broth to enhance flavor.
- Stir occasionally during cooking to prevent peas from sticking to the pot bottom.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
