Swedish Yellow Split Pea and Potato Soup Bowl

About This Recipe

Ärtsoppa, yellow split pea soup, is a genuine Swedish tradition eaten on Thursdays for generations, historically paired with pancakes for dessert afterward and, in earlier centuries, tied to the day working households did their washing since the soup could simmer unattended. This bowl leans on the same base — yellow split peas simmered with pork or ham, allspice and marjoram — but swaps in potatoes and green lentils for extra body, making it a heartier, faster weeknight version. The technique that matters most is skimming the foam that rises when the split peas first come to a boil; left in, it makes the soup taste muddy. From there it's a long, gentle simmer until the peas break down into a naturally thick, creamy base without any cream added — allspice and marjoram are what give ärtsoppa its distinct warm, slightly sweet backbone. Traditionally ärtsoppa is served with a squeeze of mustard stirred in at the table, which is exactly how this bowl is finished. It's simple, filling, cold-weather food that Swedish households have leaned on for a very long time, adapted here into an easy lentil-and-potato bowl format.

Ingredients

Serves 5

• 1.5 cupsdried yellow split peas(rinsed)
• 300 gsmoked ham hock or diced smoked pork
• 2 tbspbutter
• 1yellow onion(diced)
• 2 mediumpotatoes(peeled and diced)
• 0.5 tspground allspice
• 1 tspdried marjoram
• 1.5 literswater or light stock
• 1 tspfine sea salt(to taste)
• 0.5 tspblack pepper
• 4 tspgrainy mustard(for serving)

Instructions

1. 1

   Soften the onion

   Melt butter in a large pot over medium heat. Cook onion for 5 minutes until soft and translucent.

2. 2

   Start the soup

   Add split peas, ham hock, allspice, marjoram and water. Bring to a boil, then skim off and discard the foam that rises to the surface.

   Skimming carefully in the first 5 minutes of boiling is what keeps the finished soup tasting clean instead of muddy.

3. 3

   Simmer

   Reduce heat to low, cover partially, and simmer for 35 to 40 minutes, stirring occasionally so the peas don't stick to the bottom.

4. 4

   Add the potatoes

   Stir in diced potatoes and simmer 15 more minutes until the peas have broken down into a thick, creamy base and the potatoes are tender.

5. 5

   Finish and serve

   Remove the ham hock, shred the meat and stir it back into the soup. Season with salt and pepper, then ladle into bowls and serve with a spoonful of mustard stirred in at the table.

Variations

• •

  Vegetarian: skip the ham hock, use vegetable stock, and add a teaspoon of smoked paprika for a similar smoky note.

• •

  Traditional pairing: serve with thin Swedish pancakes and lingonberry jam afterward, the classic ärtsoppa Thursday combination.

• •

  Extra hearty: stir in cooked green lentils along with the potatoes for more texture and protein.

Storage

Refrigerate for up to 4 days; the soup thickens considerably once cold, so thin with a little water when reheating on the stove over low heat.

Frequently Asked Questions