This Swedish dried pea soup recipe, known as Ärtsoppa, has been served in Sweden since the middle ages! Traditionally it was served on Thursdays to get people ready for the Christian fast which would begin on Fridays. Even today it is still often served on Thursdays in schools and always in the army and the navy. Serve it with some delicious Acme Walnut Levain with Straus Lightly Salted Butter. Don’t forego the mustard, it really makes the dish!
- 2 cups dried yellow split peas
- 1 quarts Imagine No-Chicken Broth
- 1 pint water (add another pint for a looser soup)
- 1 finely chopped onions (2 cups)
- 2 large finely chopped celery ( 1 cup)
- 2 large finely chopped carrot (1 cup)
- ½ lb Llano Seco Lardon (bacon ends)*
- 1 teaspoon dried thyme
- 1 teaspoon ground ginger
- 1 fresh bay leaf
- salt and pepper to taste
- 1 teaspoon grainy brown mustard
*for a delicious vegetarian version omit the bacon and add 1 tablespoon of smoked paprika after skimming off the foam in Step 4.
Steps to Make It
- Rinse and pick through 1 pound of dried yellow split peas.
- Fill a large pot with 1 quart of Imagine No-Chicken Broth and 1 quart of water.
- Add the peas, onions, carrots, celery, the bacon lardons and a fresh bay leaf.
- Bring to a boil, skimming off any foam, then cover pot and reduce to a simmer over low heat for 90 minutes. (if you are making a vegetarian version this is when you add the smoked paprika)
- Thirty minutes before serving, remove the meat. Chop the meat and return to pot.
- Season the soup with 1 teaspoon dried thyme, 1 teaspoon ground ginger, salt and pepper to taste. Simmer 15 more minutes.
- Serve, passing around grainy brown mustard to stir into the soup to taste.