Swedish Recipes

Swedish Yellow Split Pea Soup Recipe

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Swedish yellow split pea soup, or Ärtsoppa, is a classic Swedish dish. It has been traditionally served on Thursdays in Sweden since the middle ages and is sometimes followed up with Swedish pancakes for dessert.

This is a great, simple dish, with only a few ingredients and is perfect for a cold winter day.

ingredients for pea soup


  • 1 TBSP extra virgin olive oil
  • 2 medium onions, chopped
  • 2 large carrots, chopped
  • 1/3 tsp black pepper
  • 1 1/3 cup dried yellow split peas
  • 6 cups reduced-sodium vegetable broth or water
  • 1/4 cup chopped fresh flat-leaf or Italian parsley or dill



  1. Heat oil over medium-high heat in a large saucepan.  Add onions, carrots and black pepper.  Cook for 6 to 8 minutes, stirring occasionally.  Vegetables should be soft.
  2. Stir in peas or broth (or water).  Bring to a boil and then reduce heat to medium-low, cover and simmer for 35-50 minutes.  Stir occasionally, peas should be very tender when complete.
  3. Take a cup of soup solids and either mash with a fork or with a food processor.  It should be a smooth puree.  Return to the saucepan and add half of the parsley in.  Simmer for 5 minutes, stirring often, to blend the flavors.  Add more water for a thinner soup.
  4. Serve warm, sprinkled with fresh parsley or dill.

Serving size: 6


  • If you can’t find yellow split peas, try dried yellow lentils or green split peas.
  • Store in freezer up to 6 months, or in refrigerator for up to 2 days in airtight container

Recipe from Camilla.

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The Author



Hilary lived two years in Norrland, Sweden (Northern Sweden) and fell in love with the country. She lives in Prague, Czechia and hopes to one day soon return to Sweden.