Ärtsoppa (Swedish Yellow Pea Soup) Recipe
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Ingredients: |
Ingredients: 2 cups (400 g) dried yellow peas
8 cups (2 L) water or light broth
1 medium onion, chopped
1–2 carrots, chopped (optional, common in Skåne)
1 lb (450 g) salt pork or smoked ham hock
1 tsp dried thyme
1 tsp ground dried mustard or a few whole mustard seeds
Salt and white pepper to taste
Dijon mustard, for serving
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Directions: |
Directions:1. Soak the peas: Rinse and soak the peas overnight in plenty of cold water. Drain before cooking.
2. Simmer: In a large pot, combine peas, fresh water, pork, onion, carrots, and thyme. Bring to a boil, then reduce to low heat.
3. Cook slowly: Simmer gently for 1½–2 hours, stirring occasionally, until peas are soft and soup is thick.
4. Season: Remove pork, shred or slice the meat, and return it to the soup. Season with salt, white pepper, and mustard.
5. Serve hot: Traditionally served with crusty rye bread and an extra dollop of mustard at the table.
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Notes:
• In Skåne, cooks often added a splash of cream or butter just before serving for richness.
• The classic dessert that follows this dish is pannkakor — thin Swedish pancakes with jam and whipped cream. |
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Personal
Notes: |
Personal
Notes: For centuries, Thursdays in Sweden have meant pea soup — ärtsoppa — followed by pancakes. The tradition dates back to medieval times, when Catholics avoided meat on Fridays, so a rich, sustaining meal of peas and pork was eaten the night before. In Skåne, where farmland was abundant, the soup was thick and buttery, simmered slowly with salt pork and thyme. It’s humble fare, but deeply beloved — a dish that connects every Swede, from peasant farms to palace kitchens.
Recipe adapted from The Swedish Table by Helene Henderson (Ten Speed Press, 2005) and Svenska Husmanskostens Historia by Tore Wretman (1967); traditional Scanian variation.
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