Swedish Yellow Pea Soup with Smoked Ham
Why this recipe works
- Naturally creamy texture: Yellow split peas break down as they simmer, thickening the soup without cream or flour.
- Gentle savoury depth: Smoked ham, bay leaves and marjoram season the broth as the peas cook, giving the soup depth without a long ingredient list.
- Simple one-pot method: The vegetables, peas and ham cook together in a stockpot, keeping the preparation straightforward and the washing-up minimal.
Get the most out of this recipe
Authenticity notes
- Swedish-style base: Ärtsoppa is commonly made with yellow peas and pork, giving it a thick, sustaining texture and a savoury, smoky character.
- Herb variations: Marjoram gives a rounded herbal note, while thyme is a common alternative with a slightly stronger, earthier flavour.
Ingredient notes
- Use yellow split peas: Yellow split peas are key to the colour and texture of this soup; they soften and collapse into the broth as they cook.
- Season after simmering: Smoked ham can vary in saltiness, so seasoning near the end helps keep the soup balanced.
- Smoked ham matters: A well-flavoured smoked ham gives the broth its savoury backbone; smoked turkey works if you prefer a lighter finish.
Texture tips
- For a thicker soup: Keep the simmer gentle and let the peas break down fully, stirring more often near the end as the soup thickens.
- For a looser consistency: Add a splash of water and simmer briefly until the soup is evenly hot and the texture has settled.
- Prevent sticking: Once the peas soften, the soup can catch on the base of the pot; lower the heat and stir regularly.
Make-ahead tips
- Good for batch cooking: This soup keeps well and can be refrigerated in a sealed container for up to 3 days.
- Freeze in portions: Freeze cooled portions for up to 3 months, then defrost overnight in the fridge before reheating.
- Reheat gently: Warm in a saucepan, adding a little water if needed, until piping hot throughout.
Equipment you'll need
Ingredients
Instructions
- Peel and finely chop the onion. Peel the carrot and dice it, then dice the celery.
- Rinse the yellow split peas in a sieve under cold running water until the water runs mostly clear. Tip them into a stockpot with the water.
- Add the onion, carrot, celery, smoked ham, bay leaves and dried marjoram. Bring to the boil, then reduce to a gentle simmer.
- Simmer, stirring now and then, for 70 minutes or until the peas are very tender and the soup is thick and creamy. If it starts to catch on the bottom, lower the heat and stir more often.
- Remove and discard the bay leaves. Stir in the fine sea salt and black pepper, then simmer for 5 minutes to bring the flavours together.
- Taste and adjust with a little more black pepper if you like. Ladle into bowls and serve piping hot.
Recipe notes
Tips
- For the thickest texture, keep the simmer very gentle and stir regularly in the last 20 minutes, when the peas are most likely to catch.
- If the soup becomes too thick, loosen it with a splash of water and simmer for a few minutes to reheat and re-thicken evenly.
- If serving to older adults, pregnant people, or anyone immunocompromised, make sure the soup is reheated until piping hot throughout.
Substitutions
- Replace Smoked ham with Smoked turkey for a similar smoky flavour with a lighter finish.
- Replace Dried marjoram with Dried thyme for a slightly more robust herbal note.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan, adding a little Water to loosen if needed, until piping hot. Freeze in portions for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 bowls
- Total time: 1h 45min (20min active)
- Difficulty: Easy
- Cuisine: Nordic
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