Ärtsoppa Recipe - Swedish Yellow Pea Soup
Servings: 4
Calories: 535kcal
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.
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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
Serve this wholesome soup with a dollop of whole-grain mustard sauce and a sprinkle of fresh thyme for extra flavor.
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!
Ärtsoppa is 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.
Nutrition
Serving: 250g | Calories: 535kcal | Carbohydrates: 73g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 2274mg | Potassium: 1002mg | Fiber: 19g | Sugar: 18g | Vitamin A: 1297IU | Vitamin C: 8mg | Calcium: 174mg | Iron: 8mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
