Danish Yellow Split Pea Soup with Bacon

About This Recipe

Gule ærter, yellow split pea soup, is one of Denmark's most traditional winter dishes, thick enough to stand a spoon in, built from dried yellow split peas simmered for hours with smoked bacon or pork until the peas break down completely and thicken the broth into something closer to a stew than a soup. It's historically associated with Danish winter months and often served as part of a larger meal alongside rye bread, mustard and sometimes a small glass of aquavit. The technique depends on the long simmer needed for the split peas to fully break down — unlike whole beans, split peas don't need pre-soaking, but they do need patient, low simmering to dissolve into the thick, cohesive texture that defines this dish. Root vegetables like carrot and leek add sweetness and body, while the smoked pork contributes both flavor and, once shredded and returned to the pot, substantial protein. Served with a dollop of mustard stirred in at the table and thin slices of rye bread on the side, gule ærter remains a beloved cold-weather comfort dish across Denmark, the kind of hearty, filling meal built to warm you through a long Nordic winter.

Ingredients

Serves 6

• 500 gdried yellow split peas
• 300 gsmoked pork or thick-cut bacon(whole piece or slab)
• 2carrots(diced)
• 1leek(sliced)
• 1onion(diced)
• 2bay leaves
• 2 literswater
• 1 tspdried thyme
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 3 tbspdijon mustard(for serving)

Instructions

1. 1

   Start the soup

   Combine split peas, smoked pork, water and bay leaves in a large pot. Bring to a boil, skimming any foam that rises.

2. 2

   Simmer

   Reduce to a low simmer and cook, partially covered, for 45 minutes, stirring occasionally.

3. 3

   Add the vegetables

   Add carrots, leek, onion and thyme. Continue simmering 40-45 minutes until the peas have fully broken down and the vegetables are tender.

   The soup should thicken considerably as the split peas dissolve — this is the defining texture of gule ærter, not a sign of overcooking.

4. 4

   Remove and shred the pork

   Remove the pork, shred or dice the meat, discarding any excess fat or bone, and return the meat to the pot.

5. 5

   Season and serve

   Remove bay leaves, season with salt and pepper to taste, and serve hot with mustard on the side and rye bread.

Variations

• •

  Add a smoked sausage alongside the pork for extra richness.

• •

  Serve the broth and meat as a first course, then the meat again as a second course with extra vegetables, a traditional two-part serving style.

• •

  Add a splash of vinegar at the end for a bit of brightness against the rich, thick soup.

Storage

Refrigerate up to 5 days; the soup thickens further and the flavor deepens overnight. Freezes well for up to 3 months — thaw and reheat with a splash of water if it has thickened too much.

Frequently Asked Questions