Swedish Yellow Pea Soup

There’s something deeply comforting about a bowl of Swedish Yellow Pea Soup — it’s the kind of dish that makes you feel hugged from the inside out. Imagine a rich, golden broth infused with tender yellow peas, smoky ham, and aromatic spices. It’s a recipe with history, heart, and a whole lot of flavor, traditionally served in Sweden on Thursdays (yes, really — it’s a thing!). The smell alone will have your kitchen feeling like a cozy little café somewhere in the Scandinavian countryside.

Trust me, this one’s a game-changer for chilly evenings, lazy Sundays, or anytime you need a bowl of pure comfort.

Why You’ll Love Swedish Yellow Pea Soup

This recipe isn’t just about the ingredients — it’s about creating moments. You’ll love it because:

• It’s timeless – a dish that’s been loved for generations.
• Deep, rich flavor – smoky ham mingles with sweet yellow peas for a comforting hug in a bowl.
• Simple and hearty – minimal effort, maximum satisfaction.
• Perfect for leftovers – it tastes even better the next day.

Chef’s Pro Tips for Perfect Results

Want to nail this dish on your very first try? Here are some insider secrets:

• Soak your peas overnight to help them cook faster and achieve a creamier texture.
• Use smoked ham hocks or bacon for depth of flavor.
• Low and slow wins – let it simmer gently so the flavors can fully develop.
• Season in stages – salt too early can make peas tough, so wait until they’re soft.

Ingredients

1.

500g (about 2 ½ cups) dried yellow split peas, rinsed and soaked overnight

2.

1 large smoked ham hock (or about 300g smoked ham/bacon)

3.

1 large onion, chopped

4.

2 carrots, peeled and diced

5.

2 celery stalks, diced

6.

2 bay leaves

7.

1 tsp dried thyme (or 2–3 sprigs fresh thyme)

8.

1 tsp ground allspice

9.

Salt and black pepper, to taste

10.

Fresh parsley, for garnish

Instructions

1.

Drain the soaked peas and set aside.

2.

In a large pot, add the ham hock, peas, onion, carrots, celery, bay leaves, thyme, and allspice.

3.

Pour in enough water to cover everything by about 5 cm (2 inches).

4.

Bring to a boil, then reduce to a gentle simmer.

5.

Cook uncovered for 1 ½–2 hours, stirring occasionally, until the peas are tender and starting to break down.

6.

Remove the ham hock from the pot, shred the meat, and return it to the soup. Discard bones and skin.

7.

Season with salt and pepper to taste.

8.

Serve hot, garnished with fresh parsley.

Texture & Flavor Secrets

The beauty of this recipe lies in its texture — thick, hearty, and oh-so-creamy without needing any cream. The yellow peas break down into a velvety base, while chunks of smoky ham add meaty satisfaction. The allspice? That’s the secret note that makes you go, “Hmm… what is that?!”

How to Serve Swedish Yellow Pea Soup

This dish pairs wonderfully with:

• Freshly baked crusty bread or rye bread with butter
• A dollop of mustard (traditional in Sweden!)
• A crisp side salad for freshness

Creative Leftover Transformations

Don’t let leftovers go to waste! You can:

• Blend it smooth for a silky pea purée
• Use it as a stew base by adding diced potatoes and extra vegetables
• Serve it over rice for a heartier meal

Additional Tips

• Always skim any foam that rises to the top while cooking for a clearer broth.
• If you prefer a thicker soup, mash some peas with a spoon and stir back into the pot.
• The flavors deepen overnight — it’s even better reheated the next day.

Make It a Showstopper (Presentation Ideas)

Want to wow your guests? Serve it in rustic soup bowls with a swirl of cream, a sprinkle of fresh parsley, and a side of warm bread wrapped in a tea towel for that “straight-from-the-kitchen” vibe.

FAQ’s

1. Can I make this vegetarian?
Yes — simply omit the ham and use vegetable broth. Add smoked paprika for depth.

2. Do I really have to soak the peas?
It’s highly recommended for a creamier texture and shorter cooking time.

3. Can I freeze it?
Absolutely — cool completely, portion, and freeze for up to 3 months.

4. What can I use instead of yellow peas?
Green split peas work well, though the flavor will be slightly different.

5. How do I prevent peas from sticking?
Stir occasionally and keep the heat low.

6. Can I use a slow cooker?
Yes — cook on low for 6–8 hours or high for 4–5 hours.

7. Why is allspice used?
It adds a subtle warmth and depth to the soup, balancing the smoky flavors.

8. What bread goes best with this soup?
Rye bread, crusty sourdough, or Swedish crispbread are perfect.

9. Can I add potatoes?
Definitely — add them halfway through cooking so they don’t get too soft.

10. What’s the traditional dessert after this soup in Sweden?
Swedes often enjoy pancakes with jam after pea soup on Thursdays.

Conclusion

Swedish Yellow Pea Soup is more than just a recipe — it’s a tradition, a bowl of nostalgia, and pure comfort. Whether you serve it on a Thursday like the Swedes or make it your own cozy ritual, one spoonful will have you coming back for more.

Print