Best Ärtsoppa Swedish Yellow Pea Soup Recipes

Swedish Yellow Split Pea Soup image

Provided by Pat Nyswonger

Time 2h

Number Of Ingredients 9

1 lb. dried yellow split peas
8 cups chicken stock, fresh if possible
2 yellow onions, chopped coarsely
1 whole onion studded with 10 whole cloves
1 meaty smoked ham hock, about 2 to 2 1/2 pounds
1 teaspoon dried thyme or 2 tablespoons fresh thyme
1 tablespoon grated fresh ginger
1 teaspoon sea salt
¼ teaspoon black pepper

Steps:

Rinse and pick through the peas. Watch for any small pea-sized rocks that might be there. I know you don't want to visit the dentist for a chipped tooth.
Fill a large pot with the chicken stock, add the peas, the chopped onion, the ham hock, and the onion studded with cloves, thyme, and grated ginger.
Bring to a boil then reduce the heat to medium-low and simmer for 90 minutes (uncovered).
Remove the studded onion and discard it. Remove the ham hock and transfer it on a cutting board. When the ham hock gets cool enough to handle, remove and discard the fat, bone, and tough gristle. Chop the lean ham and return it to the soup pot. You will probably have about one cup of ham.
Continue to simmer the soup for an additional 30 minutes stirring it often. It will thicken up and if you prefer a thinner soup you can add additional chicken stock.
Taste the soup and season with salt and pepper if needed. Serve with a nice crusty whole-grain bread and a dollop of brown mustard. Enjoy!

Nutrition Facts : Calories 102 calories, ServingSize 1

Ärtsoppa: Swedish Yellow Pea Soup image

Provided by Scarlett516

Categories Vegetable

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 lb dried yellow peas (whole if you can get them, but split ones work just as well) or 1 lb green peas (whole if you can get them, but split ones work just as well)
8 cups water
2 finely chopped onions (2 cups)
1 peeled whole onion studded with 2 clove
1 large chopped carrot (1/2 cup)
1 meaty ham bone or 2 -3 ham hocks
1 teaspoon dried thyme
1 teaspoon ground ginger
1 teaspoon salt
1/8 teaspoon pepper
grainy brown mustard

Steps:

Rinse and pick through the peas. If using whole peas, allow to sit in the water you'll use for your soup overnight. This is unnecessary if you're using split peas as long as you simmer the soup for 2-3 hours.
Fill a large pot with 8 cups water (or 6 if you like a thicker soup, then add water to taste). Add the peas, chopped onions, whole onion with cloves, carrot, and ham bone to the pot. Bring to a boil, then simmer over low heat for 90 minutes.
If using whole peas, skim off any pea skins that have risen to the surface.
Remove 2-3 cups of the soup, purée it, then return the purée to the pot. Continue to simmer at least another 30 minutes.
30 minutes before serving, remove the studded onion and the meat. Chop the meat (should be about 1 cup) and return to the pot.
Season with thyme, ginger, salt, and pepper. Simmer 15 more minutes.
Serve with mustard on the side so it may be added to taste.

Nutrition Facts : Calories 33.2, Fat 0.1, Sodium 605.3, Carbohydrate 7.9, Fiber 1.5, Sugar 3.2, Protein 0.8