Swedish Yellow Split Pea Soup
By: Annalisa Mather
Published: Friday, January 8, 2016 - 7:42am

Ingredients




500 grams yellow split peas
1.5 litres vegetable stock
3 or 4 vegetable stock cubes, depending on the instructions for making stock
1 onion, chopped
3 cloves garlic
2 teaspoons dried marjoram
2 teaspoons dried thyme
Salt & pepper to taste
Whole grain mustard

Preparation

1 Boil the water in a kettle and make the stock following the directions on the packet. 2 Chop the onion and garlic. 3 Sauté the onions in a hot pan until soft. Add a little water if needed to stop the onions from sticking. Add the garlic and stir for a minute or two. 4 Add the remaining ingredients to the pot except for the salt and pepper. 5 Bring to boil and simmer gently. Stir frequently to prevent the soup from sticking to the bottom of the pan. Cook until the peas have collapsed, about 40 minutes. 6 The soup will become thick as it cooks. Add more stock if needed to achieve your personal consistency. 7 Taste and season with salt and pepper. 8 Serve topped with a little whole grain mustard.

About

Ärtsoppa, a yellow split pea soup, is a classic Swedish staple. The yellow split pea soup is best served with mustard, in fact, when eating this soup in Sweden, each person is given their own little pot of mustard. Everyone will dip the tip of the spoon into the mustard before each spoonful of soup. I like to serve the soup with a green salad and warm, crunchy whole grain bread.