Swedish recipe
How to make Yellow pea soup with pancakes
Ärtsoppa och pannkakor
All of Sweden, eaten on Thursdays
A thick soup of dried yellow peas cooked with salted pork, onion and marjoram, eaten with a little mustard. It is followed by thin pancakes with jam and cream. Schools, workplaces and restaurants still serve it on Thursdays.
Ingredients
- 500 g dried yellow peas, soaked overnight in plenty of cold water
- 2 litres water
- 1 onion, chopped
- 400 g lightly salted pork belly or ham hock
- 1 teaspoon dried marjoram and 1 teaspoon dried thyme
- Salt, pepper and Swedish or mild mustard to serve
Method
- Drain the soaked peas, put them in a large pot with the water and bring to the boil. Skim off the pea skins and foam that rise to the top.
- Add the onion and the pork and simmer gently with a lid half on for about 1 and a half to 2 hours, until the peas are soft.
- Take out the pork, cut it into pieces and put it back. Stir in the herbs, season with salt and pepper, and add more water if the soup is too thick.
- Serve with mustard, and afterwards thin pancakes with jam.
Made it at home? Tick it off and it goes into your kitchen passport.
Swedes have eaten pea soup since at least the 13th century; the pancakes, and a glass of warm 'punsch' liqueur, were added later.
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