Ärtsoppa Recipe – Swedish Yellow Pea Soup
Swedish Ärtsoppa is a traditional yellow pea soup, a comforting classic that has been popular since the Middle Ages. This is my simple and delicious vegetarian version (traditionally it’s cooked with ham hock), and a favorite of mine since I moved to Sweden. It’s a hearty soup and I like to serve it simply with a dollop of wholegrain mustard crème.
If you ask any Swede, Ärtsoppa should be served on a Thursday, accompanied by Swedish Pancakes for dessert. But really, it’s great anytime!
This recipe calls for whole yellow peas, but you can substitute them with yellow split peas. Both will need to be soaked ahead of time. I like to prepare them the night before so they have had plenty of time to soak.
SERVES 4 – We often make double or triple this recipe, but we do have alot of kids lol.
Ingredients
2 Cups / 5 dl Whole yellow peas – soaked overnight
2 Tablespoons butter or olive oil
1 Large yellow onion or the white part of a large leek.
2 Cloves of garlic
8 Cups/ 2 Liters Vegetable stock
1 Tablespoon dried thyme -Thyme adds alot of flavor to this otherwise relatively mild soup. If using fresh thyme you can add a small bunch and remove the twigs later.
Salt and black pepper to season
Eqiupment
Large pot. A large soup pot or a large Dutch oven will do.
Potato masher or immersion blender.
To garnish:
1/2 Cup /150ml Creme fraiche
4 Tablespoons Wholegrain mustard – I prefer the mild, and deeper flavr of wholegrain mustard but you can of course use dijonmustard, yellow mustard. I find that swetened mustards don’t work well as the soup is naturally quite mild and slightly sweet.
Salt to season
Fresh thyme
Instructions
1.Measure out the dried peas into a large bowl. Sort through the peas and remove any damaged or dark colored peas. Cover the dried peas with cold water and leave them to soak overnight. You may need to top up the water level as the peas expand.
2. Peel and finely chop the onion and garlic.
3. Add the butter to a large pot over a medium heat and saute the onion until translucent. Add the garlic and sautee for a few minutes.
4. Add the soaked yellow peas, vegetable stock, and dried thyme to the pot and bring to a boil. Lower the heat and simmer for 45 minutes, or until the peas are completely softened. It’s a good idea to stir the peas occasionally so they don’t stick to the bottom of the pot. I like to scoop off any shells that float to the top, but it’s not necessary. The cooking time may vary slightly, but it usually takes about 45-minutes to just over an hour.
We serve our pea soup quite chunky, but the ‘correct’ consistency is debatable; some prefer the peas to keep their form. Others prefer a much softer soup, where the peas have completely fallen apart. You can also use a potato masher or immersion blender to partially mash some of the peas for a creamier consistency without losing the chunky texture. Add a splash of hot water if needed.
5. For the wholegrain mustard crème, combine the crème fraîche and mustard in a small bowl and season with a little salt.
Serve this wholesome soup with a dollop of whole-grain mustard sauce and a sprinkle of fresh thyme for extra flavor.
Serving suggestions
Swedes have a very special tradition of serving this simple soup as a main course on Thursday evenings, often followed by Swedish Pancakes with lingonberry jam! Our kids love and look forward to weekly ärt soppa and often help to make the pancakes.
It’s s almost always served with mustard. The sharpness of the mustard contrasts with the mild flavors of the soup, creating a little party for your taste buds. Not all of our kids are a fan of mustard, but luckily this soup also tastes great with a side of crisp hard bread or regular bread and butter.
Classic ärtsoppa is very occasionally served with a glass of warm Swedish Punsch—a traditional sweet liquor.
Storage
This soup can be stored in the refrigerator in an airtight container for up to five days. We often freeze it in portion sizes and defrost it in the refrigerator overnight. Reheat on the stove over a low heat, stirring often. You may need to add a splash of water to the pot.
Ärtsoppa Recipe – Swedish Yellow Pea Soup
Equipment
- A large soup pot or a large Dutch oven
- Potato masher or immerssion blender
Ingredients
- 2 Cups / 5 dl Whole yellow peas – soaked overnight
- 2 Tablespoons Butter or olive oil
- 1 Large yellow onion or the white part of a large leek.
- 2 Cloves Garlic
- 8 Cups / 2 Liters Vegetable stock
- 1 Tablespoon Dried thyme -Thyme adds alot of flavor to this otherwise relatively mild soup. If using fresh thyme you can add a small bunch and remove the twigs later.
- Salt and black pepper to season
To Garnish: Wholegrain mustard crème
- ½ Cup /150ml Crème fraiche
- 4 Tablespoons Wholegrain mustard -You can substitute with Dijon mustard or yellow mustard.
- Salt to season
- Fresh thyme
Instructions
- Measure out the dried peas into a large bowl. Sort through the peas and remove any damaged or dark colored peas. Cover the dried peas in cold water and leave to soak overnight. You may find that you need to top up the water level as the peas expand.
- Peel and finely chop the onion and garlic.
- Add the butter to a large pot over a medium heat and saute the onion until translucent. Add the garlic and sautee for a few minutes.
- Add the soaked yellow peas, vegetable stock, and dried thyme to the pot and bring to a boil. Lower the heat and simmer for 45 minutes, or until the peas are completely softened. It’s a good idea to stir the peas occasionally so they don’t stick to the bottom of the pot. I like to scoop off any shells that float to the top, but it’s not necessary. The cooking time may vary slightly, but it typically takes between 45 minutes and just over an hour.
- You can use a potato masher or immersion blender to partially mash some of the peas for a creamier consistency without losing the chunky texture. Add a splash of hot water if needed.
- To make the wholegrain mustard crème, combine the crème fraîche and mustard in a small bowl and season with a little salt.
Notes
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
