Ärtsoppa (Swedish yellow pea soup)
90 min · 28 g protein · 326 cals / serving
Thursday pea soup, the Swedish tradition: yellow peas simmered with onion, carrot, marjoram and thyme until thick, with lean smoked pork loin (kassler) in place of salted pork belly. Mustard on the side is not optional.
Ingredients
- 2 cups split peas, dried yellow peas, rinsed
- 6 3/4 cups water
- 2 onions, chopped
- 2 carrots, diced
- 1 1/2 tsp dried marjoram
- 1 tsp dried thyme
- 10 oz kassler (smoked pork loin), diced
- 1/2 tsp salt
- 1/2 tsp black pepper
To serve
- 2 tbsp French mustard
Steps
- If your peas are whole rather than split, soak them in plenty of cold water overnight, then drain. Split peas only need a rinse.
- Put the peas and the water in a large pot and bring to a boil. Skim off the foam and any loose skins that float up.
- Add the onion, carrot, marjoram and thyme. Simmer, partly covered, for 60–75 minutes (whole soaked peas take 1½–2 hours), stirring now and then, until the peas are soft and the soup is thick. Add water if it gets too thick.
- Stir in the kassler for the last 15 minutes so it heats through to 165°F. Taste before you salt, since the kassler brings plenty, then season with salt and pepper.
- Serve in deep bowls with mustard on the side.
Good to know
Which mustard?
Swedish sweet-and-strong mustard is the tradition; a French mustard gives a sharper, less sweet bite. A teaspoon stirred into each bowl is how most Swedes eat it.
Smooth or chunky?
Both are right. For a smoother soup, blend half of it with a stick blender before adding the kassler. It also thickens a lot overnight, so thin leftovers with water.
Alternatives
Per
- Calories
- 82
- Protein
- (38%)
- 7 g
- Fat
- (7%)
- 1 g
- Carbohydrates
- (55%)
- 13 g
- of which sugar
- 2 g
- Fiber
- 5 g
- Sodium
- 273 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1958 kcal goes into the pot and 2689 g of ingredients comes out as about 2380 g of food: 82 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.