Gule ærter, Denmark's classic thick yellow split pea soup with smoked pork, served as a comforting Sunday bowl.
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.
Serves 6
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.
Simmer uncovered 60-70 minutes, stirring occasionally, until the split peas have broken down into a thick, hearty base.
Stir in carrots, leek, celeriac and onion. Simmer 25-30 minutes more until the vegetables are tender.
Lift out the pork hock, discard skin, fat and bone, and shred the meat. Return the shredded meat to the pot.
If using, simmer the sausages in a separate pot of water 12-15 minutes, then slice.
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.
Taste before adding salt at the end — smoked pork hocks vary a lot in saltiness and can easily oversalt the finished soup.
Stir the pot occasionally during the long simmer since split peas settle and can catch on the bottom.
Like most split pea soups, this tastes even better the next day, so consider making it a day ahead.
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.
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.
Gule ærter has been a traditional Danish Sunday and cold-weather dish for generations, closely related to similar yellow and green split pea soups found across Scandinavia and northern Germany, and is traditionally served alongside rye bread, mustard and small fried pork sausages.
They're closely related dishes from neighboring culinary traditions — gule ærter typically uses yellow split peas while erwtensoep uses green, but both are thick, smoked-pork-based split pea soups eaten in winter.
Yes — smoked bacon or a smoked pork shoulder both work as substitutes, simmered the same long way to build a smoky base before shredding the meat back in.
Split peas can take longer than expected depending on their age; older, drier peas take longer to break down. Keep simmering uncovered until they've fully collapsed into the broth.
Per serving (470g / 16.6 oz) · 6 servings total
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