Danish Sunday Yellow Split Pea Soup (Gule Ærter) Bowl

About This Recipe

Gule ærter is a genuine Danish winter classic — a thick yellow split pea soup traditionally built on smoked or salted pork, historically eaten on Sundays and cold-weather occasions, closely related to similar split pea soups found across Scandinavia. The soup's identity comes from long, slow simmering: split peas break down almost completely into a thick, hearty base, while chunks of smoked pork add richness and salt throughout the pot. This version uses smoked pork hock, simmered for over an hour until it falls apart, its meat shredded and returned to the soup along with root vegetables — carrots, leeks and celeriac — that are traditional additions in most Danish households. A final flourish of fresh thyme keeps things earthy, and the soup is traditionally served with rye bread and a dab of mustard, plus sometimes small pork sausages (medisterpølse) alongside for a heartier meal.

Ingredients

Serves 6

• 500 gdried yellow split peas(rinsed)
• 1smoked pork hock
• 2.5 literswater
• 2carrots(diced)
• 1leek(sliced)
• 1 smallceleriac(peeled and diced)
• 1onion(diced)
• 2 sprigsfresh thyme
• 2bay leaves
• 1.5 tspfine sea salt(adjust to taste)
• 0.5 tspblack pepper
• 2small pork sausages(optional, for serving)

Instructions

1. 1

   Start the base

   Combine split peas, pork hock, water, thyme and bay leaves in a large pot. Bring to a boil, skim foam, then reduce to a gentle simmer.

2. 2

   Simmer until thick

   Simmer uncovered 60-70 minutes, stirring occasionally, until the split peas have broken down into a thick, hearty base.

3. 3

   Add the vegetables

   Stir in carrots, leek, celeriac and onion. Simmer 25-30 minutes more until the vegetables are tender.

4. 4

   Shred the pork

   Lift out the pork hock, discard skin, fat and bone, and shred the meat. Return the shredded meat to the pot.

5. 5

   Cook the sausages

   If using, simmer the sausages in a separate pot of water 12-15 minutes, then slice.

6. 6

   Season and serve

   Remove the thyme sprigs and bay leaves, season with salt and pepper, and serve hot with sliced sausage on top and rye bread with mustard on the side.

Variations

• •

  Vegetarian version: skip the pork hock, use vegetable stock, and add smoked paprika for depth of flavor.

• •

  Green split peas: swap in green split peas for a slightly earthier flavor, closer to Dutch erwtensoep.

• •

  Extra hearty: add diced potato along with the other vegetables for a thicker, more filling soup.

Storage

Refrigerate up to 5 days; the soup thickens as it sits. Freezes well up to 3 months — thin with water when reheating since it sets firm when chilled.

Frequently Asked Questions