A thick, warming yellow pea soup simmered with onions, thyme, and mustard, traditionally served every Thursday throughout Sweden.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: Swedish mustard, fresh thyme
Accompaniments: thin pancakes, lingonberry jam
Instructions
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1
Drain soaked yellow peas and place in a large pot with water or broth.
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2
Bring to a boil, skim any foam, then add onion, carrots, thyme, and ginger.
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3
Simmer for 1 to 1.5 hours until peas are completely tender and breaking apart.
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4
Stir vigorously to partly mash the peas, leaving some texture.
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5
Season with mustard, salt, and pepper.
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6
Serve hot with Swedish mustard on the side and thin pancakes for dessert.
Did You Know?
Every Thursday in Sweden is "pea soup day" — a tradition dating back to medieval Catholic fast rules when meat-free Thursday meals preceded Friday abstinence.
Chef's Notes
Equipment Tips
- large pot
- ladle
- immersion blender optional
Garnishing
Swedish mustard, fresh thyme
Accompaniments
thin pancakes, lingonberry jam
The Story Behind Ärtsoppa
Ärtsoppa has been a Swedish staple since the Middle Ages, when monasteries served it before Friday fasting. The Thursday tradition persists: Swedish military canteens, school cafeterias, and restaurants nationwide still serve yellow pea soup with pancakes every Thursday without fail.
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