A thick, hearty split pea soup simmered with bacon and root vegetables — a traditional Danish winter soup, gule ærter.
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.
Serves 6
Combine split peas, smoked pork, water and bay leaves in a large pot. Bring to a boil, skimming any foam that rises.
Reduce to a low simmer and cook, partially covered, for 45 minutes, stirring occasionally.
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.
Remove the pork, shred or dice the meat, discarding any excess fat or bone, and return the meat to the pot.
Remove bay leaves, season with salt and pepper to taste, and serve hot with mustard on the side and rye bread.
Yellow split peas don't need pre-soaking like whole dried beans, but they do need a full, patient simmer to break down properly.
Use a genuinely smoked piece of pork, not fresh, unsmoked meat — the smokiness is central to the soup's traditional flavor.
Stir occasionally throughout the simmer, especially toward the end, since the thickening soup can stick to the bottom of the pot.
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.
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.
Gule ærter is one of Denmark's oldest and most traditional winter dishes, historically eaten as a hearty, warming meal during the coldest months and often served alongside a small glass of aquavit and beer as part of a larger traditional meal. It remains a beloved comfort food across Denmark, particularly associated with cold weather and gatherings during the winter season.
No — unlike whole dried beans, split peas don't require pre-soaking; they cook down and soften fully within the simmering time given in the recipe.
This usually means it hasn't simmered long enough for the split peas to fully break down — continue simmering, stirring occasionally, until the peas dissolve into the broth and it reaches the classic thick consistency.
A dollop of Dijon or Danish mustard stirred into the soup at the table is a traditional finishing touch, adding a sharp, tangy contrast against the rich, smoky, starchy soup.
Per serving (380g / 13.4 oz) · 6 servings total
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