Swedish yellow pea soup, or ärtsoppa, is a hearty soup of dried yellow peas simmered with onion, herbs, and traditionally pork. This version uses a smoked ham hock for savory depth, and is served with mustard; in Sweden, the soup is often part of a Thursday meal alongside pancakes, though family recipes vary.
Ingredients
- 1 lb dried yellow split peas (450 g)
- 1 smoked ham hock, about 1½ lb (680 g), preferably uncooked or labeled for cooking
- 10 cups cold water (2.4 L), plus up to 2 cups hot water (480 ml) for thinning
- 1 medium yellow onion, peeled and left whole or halved (about 150 g)
- 1 medium carrot, peeled and cut into 2 or 3 pieces (about 75 g)
- 1 bay leaf
- 1 teaspoon dried thyme (1 g)
- ½ teaspoon dried marjoram (0.5 g)
- ½ teaspoon freshly ground black pepper (1 g), plus more to taste
- ½ teaspoon fine salt (3 g), only if needed after cooking
- 2 tablespoons Swedish-style or other mild prepared mustard (30 g), for serving
- 1 tablespoon chopped fresh parsley (about 4 g), optional, for serving
Instructions
- Soak the peas. Pick through the dried peas and discard any small stones or damaged peas. Rinse them in a sieve, then put them in a large bowl and cover with plenty of cold water. Leave to soak for 8 hours at room temperature in a cool kitchen, or refrigerate them if your kitchen is warm. Drain and rinse the peas before cooking; discard the soaking water.
- Start the soup. Put the drained peas, ham hock, 10 cups (2.4 L) fresh water, onion, carrot, bay leaf, thyme, marjoram, and black pepper in a large, heavy pot. Bring the liquid just to a boil over medium-high heat, skimming off any foam that rises. Lower the heat until the soup is at a gentle simmer, then partially cover the pot.
- Simmer until tender. Cook gently for about 2 hours 30 minutes, stirring every 20 to 30 minutes and scraping the bottom of the pot so peas do not catch. Keep the simmer quiet rather than vigorous. If the liquid drops below the peas before they are soft, add some of the reserved hot water. The peas should be very tender and beginning to break down, and the pork should be easy to pull from the bone.
- Check the pork and finish the soup. Check the thickest meaty part of the hock with a food thermometer, avoiding the bone. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest; the hock should also be tender enough to shred. Lift it onto a plate and let it rest for at least 3 minutes. Remove and discard the onion, carrot, bay leaf, and bones. Shred the meat, discard skin and excess fat, and return the meat to the pot.
- Adjust the texture and seasoning. Stir well, mashing some peas against the side of the pot if you want a thicker, creamier consistency. Add hot water a little at a time if the soup is thicker than you like. Taste before adding salt, since smoked hocks vary widely in saltiness. Season as needed, then ladle into bowls and serve mustard on the side or stirred in at the table. Sprinkle with parsley if using.
Tips
- Check the pea package and soaking time. Older dried peas can take longer to soften, and some split peas cook without soaking. This recipe includes an overnight-style soak for a more predictable simmer; if your package says soaking is unnecessary, you can skip it, but the total time will be shorter and the peas may need a little more simmering.
- Keep the pot at a gentle simmer. A hard boil can make the outside of the peas break down before the centers are tender, and it can cause the soup to catch on the bottom. Stir regularly, especially near the end, when the soup thickens.
- Season late. Smoked ham hocks can contribute a lot of salt. Hold back on added salt until the pork is shredded and stirred back in, then taste the broth. If it becomes too salty, add hot water and adjust the mustard at serving rather than adding more salt.
- Choose a practical pork substitute if needed. A smoked pork shank can stand in for a ham hock in a similar quantity. For a meat-free pot, omit the pork and use vegetable broth instead of some of the water; the result will be less smoky and savory, so finish with extra black pepper and a little mustard.
Serving Suggestions
Serve ärtsoppa hot in deep bowls with a small spoonful of mustard for each person. Swedish-style mustard is often mild and slightly sweet; a smooth Dijon or whole-grain mustard works too, though it will taste sharper. Offer the mustard separately so each diner can decide how much to stir into the broth. Rye bread, crispbread, or another sturdy bread makes a useful accompaniment for a filling meal.
For a traditional Swedish-inspired Thursday meal, follow the soup with thin pancakes, jam, and perhaps a little whipped cream. The pairing is a familiar custom, but it is not required to enjoy the soup, and many homes serve it as a one-pot lunch or supper. A simple green salad or sliced cucumber can provide a fresh contrast to the thick, gently smoky bowl.
Variations
Use whole yellow peas. Whole dried yellow peas are common in Swedish versions of ärtsoppa and give the finished soup a slightly more distinct pea texture. They can take longer to soften than split peas, even after soaking, so allow extra simmering time and test a few peas rather than relying only on the clock. The soup is ready when the peas are tender all the way through.
Make it without pork. Leave out the ham hock and use 8 cups (1.9 L) vegetable broth plus 2 cups (480 ml) water. Add ½ teaspoon smoked paprika (about 1 g) if you want a faint smoky note, but use a light hand so it does not overpower the peas and herbs. The soup will be less rich than the pork version, and you may want to add a little more black pepper or mustard at the table.
Adjust the herbs. Thyme and marjoram are a useful pairing, but dried savory can replace the marjoram in an equal amount for a more savory, slightly different herbal character. If you have fresh thyme, use 1 tablespoon (about 3 g) in place of the dried thyme and remove the stems before serving. Keep the bay leaf whole so it is easy to find and remove.
Make the texture your own. For a rustic soup, leave most peas whole and simply shred the meat into the pot. For a smoother, thicker bowl, mash a cup or two of peas with a ladle against the pot before stirring them back in. Avoid blending the hot soup in a sealed countertop blender; if you prefer a fully smooth texture, use an immersion blender carefully, keeping its head beneath the surface to limit splashing.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. It thickens as it sits, so loosen each portion with a splash of water or broth when reheating. Warm it in a saucepan over medium-low heat, stirring often, until steaming throughout; leftovers should reach 165°F (74°C) when checked with a food thermometer.
To freeze, portion completely cooled soup into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality, then thaw overnight in the refrigerator before reheating. The peas may soften further after freezing, but a stir and a little added water will restore a spoonable consistency. Avoid leaving the pot at room temperature for an extended period; refrigerate or freeze leftovers rather than trying to preserve them at room temperature.
Frequently Asked Questions
Do I have to soak yellow split peas?
Split peas often cook without soaking, but soaking them for 8 hours makes the timing more predictable and is included in this recipe. If you skip it, rinse the peas well and expect the simmer to take longer; start checking their texture after about 2 hours. For whole yellow peas, soaking is especially helpful, and they may still need extra time to become fully tender.
Can I make Swedish yellow pea soup without a ham hock?
Yes. Omit the hock and use vegetable broth for a meat-free version, or use a smoked pork shank if the issue is simply finding a ham hock. Without pork, the soup will have a lighter flavor and less richness. Smoked paprika can add a little smokiness, while mustard and black pepper bring some of the savory contrast back.
Why are my peas still firm after simmering?
Dried peas can take longer to soften if they are old, if the water is particularly hard, or if the soup has not maintained a gentle simmer. Continue cooking and add hot water if needed to keep the peas covered. Avoid adding acidic ingredients such as vinegar or tomatoes before the peas soften, since acidity can slow their cooking.
How can I make the soup thicker or thinner?
For thicker soup, simmer it uncovered for a few minutes while stirring, or mash some of the softened peas against the side of the pot. For thinner soup, stir in hot water or broth a little at a time until it reaches the consistency you prefer. Remember that it will thicken further as it cools and during refrigeration.
What mustard should I serve with ärtsoppa?
A mild Swedish-style mustard is a traditional-feeling choice, but you can use a prepared mustard you already enjoy. Dijon gives a sharper, more assertive flavor, while whole-grain mustard adds texture. Start with a small spoonful in your bowl, taste, and add more as desired rather than seasoning the entire pot with a strong mustard.
Related
- Swedish Oatmeal Cookies: Crisp, Buttery Recipe
- Swedish Hardtack Recipe: Crisp, Simple Rye Crackers
- Swedish Rye Bread Recipe with Molasses and Fennel
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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