Cook and Scale
Swedish Pea Soup with Pork
6 servings · 375 min total
Ärtsoppa: a hearty yellow split pea soup slow-cooked with tender pork shoulder, traditionally served on Thursdays with a dab of mustard.
Ingredients
- 500 g yellow split peas, soaked overnight
- 600 g pork shoulder, cut into chunks
- 1 onion, chopped
- 1 carrot, diced
- 2 bay leaf
- 1 tsp dried thyme
- 1½ l water
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Dijon mustard, to serve
Contains: Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Combine peas and pork — Drain the soaked split peas and place them in the slow cooker with the pork shoulder, onion, and carrot.
- 2.
Season the soup base — Add the bay leaves, thyme, water, salt, and pepper. Stir to combine.
- 3.
Slow cook until thickened — Cover and cook on low for 6 hours, stirring once halfway through, until the peas have broken down into a thick soup and the pork is tender.
- 4.
Shred pork and serve — Remove the bay leaves, shred the pork into the soup, and adjust the seasoning. Serve hot with a spoonful of mustard stirred in.