Danish Split Pea Soup Recipe with Pork and Yellow Peas

Danish split pea soup, often called gule ærter, is a thick, savory soup made with yellow split peas, pork, and familiar root vegetables. This stovetop version simmers a smoked pork hock with the peas, carrots, and herbs for a hearty meal that is especially good with mustard and rye bread; Danish family versions vary in their meat and seasonings.

Ingredients

1 lb (450 g) dried yellow split peas, picked over and rinsed
1 smoked pork hock, about 1½ lb (680 g), preferably uncooked
8 cups (1.9 L) water, plus more as needed
1 medium yellow onion, about 6 oz (170 g), peeled and finely chopped
2 medium carrots, about 6 oz (170 g), peeled and cut into ½-inch (1.25 cm) pieces
1 medium celery root, about 10 oz (280 g), peeled and cut into ½-inch (1.25 cm) pieces
2 celery ribs, about 4 oz (115 g), chopped
2 garlic cloves, about 6 g, finely chopped
2 bay leaves
1 teaspoon (1 g) dried thyme, or 1 tablespoon (3 g) fresh thyme leaves
½ teaspoon (1 g) freshly ground black pepper
½ teaspoon (3 g) fine salt, plus more to taste
1 tablespoon (15 ml) apple cider vinegar
2 tablespoons (8 g) chopped fresh parsley, for serving
6 teaspoons (30 g) whole-grain or Dijon mustard, for serving

Instructions

Prepare the peas and vegetables. Pick through the split peas for small stones or damaged peas, then rinse them under cool water in a fine-mesh strainer. Chop the onion, carrots, celery root, and celery; mince the garlic. Split peas do not need soaking for this recipe. Rinsing is still useful because it removes dust and lets you spot anything that should not go into the pot.
Start the pork broth. Put the pork hock in a large, heavy pot or Dutch oven and pour in the 8 cups (1.9 L) of water. Bring it to a gentle boil over medium-high heat, skimming off any foam that rises. Lower the heat so the liquid simmers steadily rather than boiling hard. Cover the pot partially and simmer for 1 hour 45 minutes. If the water drops well below the hock, add a little hot water to keep it mostly submerged.
Check the pork and add the peas. Use an instant-read food thermometer to check the thickest meaty part without touching bone. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; let the hock rest for at least 3 minutes once it reaches that temperature. It will continue cooking in the soup, and the longer simmer is what makes the meat tender. Stir the rinsed peas, onion, carrots, celery root, celery, garlic, bay leaves, thyme, pepper, and ½ teaspoon salt into the pot. If the hock is not yet at 145°F (63°C), keep simmering and check again before serving.
Simmer until the peas soften. Cover partially and simmer gently for 50 minutes, stirring every 10 to 15 minutes and scraping the bottom of the pot. Split peas tend to settle, and a quiet simmer helps prevent them from sticking or scorching. The peas should be very soft and beginning to break down, while the vegetables should be tender but not completely dissolved. If the soup becomes thicker than you want before the peas are done, stir in hot water, ½ cup (120 ml) at a time.
Shred the pork. Lift the hock out with tongs and set it on a plate. Remove the bay leaves from the pot. When the hock is cool enough to handle, pull the meat from the bone, discard the skin, bone, and any tough or gristly pieces, and shred the meat into bite-size strands. Stir the meat back into the soup. If the hock is still firm, return it to the pot and simmer until the meat pulls away easily; this can add time depending on its size and how it was smoked.
Finish and season. Simmer the soup for 10 minutes, stirring occasionally, so the shredded pork warms through and the flavors come together. Stir in the apple cider vinegar, then taste before adding more salt; smoked pork can contribute quite a bit of salt on its own. For a looser soup, add hot water a little at a time. For a thicker texture, simmer uncovered briefly, stirring often.
Serve. Ladle into warm bowls and scatter parsley over the top. Serve mustard at the table so each person can stir in as much as they like, with rye bread on the side.

Tips

Check the peas, not just the clock. Split peas usually soften in about 50 minutes once they are in the pot, but age and storage conditions can affect the time. If they remain firm, keep simmering and add water if necessary. Older peas can take longer; adding an acidic ingredient before they soften may slow that process, which is why the vinegar goes in at the end.
Keep the bottom from catching. Stir regularly, especially as the peas break down and the soup thickens. Use a heavy pot and a gentle simmer. If you smell scorching, do not scrape a burned layer from the bottom into the soup; carefully transfer the unburned soup to a clean pot.
Adjust salt only after the pork is cooked. Smoked hocks differ in saltiness, and some are already fully cooked while others need a long simmer. If your hock is particularly salty, use unsalted water and hold back on extra salt until the finished soup is tasted. If it tastes too salty, dilute it with hot water or unsalted stock.
Choose a substitute with the flavor in mind. Celery root is traditional in many versions but can be difficult to find. Use 1 medium parsnip, about 6 oz (170 g), or an extra carrot instead; parsnip gives a sweet, earthy flavor, while carrot makes the soup sweeter and less celery-like. A smoked ham shank can replace the hock in the same amount, though its meat-to-bone ratio may differ.

Serving Suggestions

For a Danish-inspired bowl, serve the soup hot with a small dish of mustard and slices of dense rye bread. The mustard’s sharp, tangy flavor contrasts with the mild peas and rich pork, so it is best offered at the table rather than stirred into the whole pot. Buttered bread, crispbread, or a simple seeded loaf also works well for dipping.

The soup is substantial enough to serve as a main course. If you want a lighter meal alongside it, add a crisp green salad dressed with vinegar, or serve sliced cucumber and pickled vegetables. A spoonful of chopped parsley brightens each bowl; a little extra cider vinegar at the table is useful for anyone who likes a more pronounced tang. Keep extra water or unsalted stock nearby when reheating, because the soup thickens as it stands.

Variations

Use a ham shank: Replace the pork hock with a smoked ham shank of similar weight. It gives the broth a comparable smoky, savory character, although the meat may be easier to remove and the final soup can be saltier. Taste before seasoning, and remove any excess fat or tough connective tissue when shredding.

Make it without pork: Leave out the hock and simmer the peas and vegetables in 8 cups (1.9 L) vegetable broth or water with 1 tablespoon (15 ml) neutral oil. Add ½ teaspoon (1 g) smoked paprika for a gentle smoky note, understanding that it will not reproduce the depth or texture of pork. Use a low-sodium broth so you can control the salt as the soup reduces.

Add sausage at the end: For a heartier variation, slice 8 oz (225 g) smoked sausage and brown it in a skillet, then stir it into the soup during the final 10 minutes. If using raw sausage rather than a fully cooked smoked sausage, cook it separately until a food thermometer registers 160°F (71°C) for ground meat, then add it to the pot.

Change the herbs or vegetables: A small parsnip can stand in for some of the carrot, and a pinch of marjoram can replace the thyme for a slightly different herbal profile. Keep the total amount of root vegetables close to the recipe quantity so the peas remain the focus. Avoid adding a large amount of extra potato, which can make the soup pasty as it cooks and thickens.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, in shallow containers for faster cooling. Keep it covered in the refrigerator for 3 to 4 days. The peas continue to absorb liquid as the soup sits, so it may set up into a very thick stew; that is normal and does not mean it has spoiled. Stir in water or unsalted stock when reheating to restore the texture you prefer.

Reheat only the portion you plan to serve in a saucepan over medium-low heat, stirring often until it is steaming hot throughout. For food safety, leftovers should reach 165°F (74°C), checked with a food thermometer. Add liquid gradually as it heats, since the soup loosens once warm. You can also reheat individual portions in a microwave-safe bowl, stirring at intervals and checking the temperature in more than one spot.

For longer storage, freeze cooled soup in labeled, airtight containers, leaving a little room at the top for expansion. It keeps its best quality for about 2 to 3 months in the freezer. Thaw it overnight in the refrigerator when possible, then reheat to 165°F (74°C). The texture may be slightly softer after freezing, but stirring well and adding a splash of water or stock brings it back together. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Do I need to soak yellow split peas first?
No. Rinse and pick through the peas, then add them directly to the pot. Soaking is unnecessary for this recipe and would change the cooking schedule. If you do soak them for convenience, drain and rinse them; they may soften sooner, so begin checking well before the stated 50-minute simmer is over.

Can I use green split peas instead?
Yes, green split peas will cook in the same general way, though the soup will have a greener color and a slightly different, often earthier flavor. Cooking time can vary with the age of the peas, so judge by tenderness rather than relying only on the timer. Keep the liquid and other quantities the same, adding more water if the pot thickens before the peas are soft.

Why is my soup still thin?
It may need more time for the peas to break down, or it may simply need to simmer uncovered for a few minutes. Stir frequently while reducing it so the thickening peas do not stick to the pot. Remember that it will become thicker as it cools and thickens further in the refrigerator, so stop when it is a little looser than your ideal serving consistency.

Can I make the soup ahead?
Yes. The flavors settle in as the soup rests, and it reheats well. Make it up to 3 to 4 days ahead and refrigerate it within 2 hours of cooking. Before serving, reheat it to 165°F (74°C), adding water or unsalted stock as needed. Keep the mustard and parsley separate until serving so they stay fresh and easy to adjust.

What if I cannot find a pork hock or celery root?
A smoked ham shank can replace the hock, while a parsnip or extra carrot can replace celery root. The ham shank may make the broth saltier, and the vegetable substitution changes the flavor slightly, but neither requires a different method. If you cannot find smoked pork at all, use the pork-free variation with vegetable broth and smoked paprika.

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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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