This Swedish dried pea soup recipe, known as Ärtsoppa, is an immensely gratifying, warming soup traditionally made from dried yellow peas and served on Thursdays in Sweden, followed by crepe-like pancakes with whipped cream and preserves (Pannkakkor) for dessert.
Try swirling a teaspoon of grainy brown mustard on top of each serving of soup to enhance both the presentation and the rich combination of flavors.
- 1 pound dried yellow or green peas (whole if you can get them, but split ones work just as well)
- 8 cups water
- 2 finely chopped onions (2 cups)
- 1 peeled whole onion studded with 2 cloves
- 1 large chopped carrot (1/2 cup)
- 1 meaty ham bone -or- 2 to 3 ham hocks
- 1 teaspoon dried thyme
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon grainy brown mustard
- Rinse and pick through 1 pound of dried yellow or green peas. If using whole peas, soak the peas overnight in water to cover by about 2 inches.
- Fill a large pot with 8 cups of water or 6 cups if you like a thicker soup.
- Add the drained peas, 2 finely chopped onions, 1 peeled whole onion studded with 2 whole cloves, 1 large chopped carrot, and a meaty ham bone (or 2 to 3 ham hocks).
- Bring to a boil, skimming off any foam, then cover pot and reduce to a simmer over low heat for 90 minutes.
- If using whole peas, skim off any pea skins that have risen to the surface. Remove 2 to 3 cups of the soup, puree in a blender or food processor, and return puree to the pot.
- Continue to simmer for at least 30 more minutes, even another hour or more won’t hurt it.
- Thirty minutes before serving, remove the studded onion and the meat. Chop the meat and return to pot.
- Season the soup with 1 teaspoon dried thyme, 1 teaspoon ground ginger, 1 teaspoon salt, and 1/8 teaspoon pepper. Simmer 15 more minutes.
- Serve, passing around grainy brown mustard to stir into the soup to taste.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||3 g|