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.
- 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
- 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.
- 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.
- 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.
- 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.