Swedish Yellow Split Pea Soup Recipe

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

• 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

 

Directions

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

Tip

• 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.