📝 About This Recipe
Step into a centuries-old Nordic tradition with this rich, soul-warming Swedish Yellow Pea Soup. Historically served on Thursdays to sustain people through Friday fasts, this dish balances the earthy sweetness of whole yellow peas with the savory depth of smoked pork hock and aromatic herbs. It is a thick, velvety masterpiece that embodies the cozy essence of Scandinavian 'lagom'—perfectly balanced and deeply satisfying.
🥗 Ingredients
The Pulse & Protein
- 500 grams Dry whole yellow peas (rinsed and soaked overnight)
- 500-700 grams Smoked pork hock or slab bacon (bone-in provides the best flavor)
- 2 liters Water (use the soaking liquid if preferred, or fresh filtered water)
Aromatics & Seasoning
- 2 medium Yellow onion (peeled and left whole, or halved)
- 4-5 pieces Whole cloves (stud these into the onions)
- 1.5 teaspoons Dried marjoram (the signature herb of Swedish pea soup)
- 1 teaspoon Dried thyme (rub between palms to release oils)
- 1-2 teaspoons Salt (adjust at the end as the pork is salty)
- 6-8 pieces Black peppercorns (whole)
- 2 pieces Bay leaf (dried)
For Serving
- 1/4 cup Swedish spicy brown mustard (placed in the center of the bowl or on the side)
- 1 handful Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin the night before by rinsing the dried yellow peas thoroughly under cold water to remove any dust or debris.
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2
Place the peas in a large bowl and cover with at least 3 inches of water. Let them soak for 10-12 hours at room temperature.
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3
Drain the soaking water and give the peas one final rinse. Transfer them to a large, heavy-bottomed Dutch oven or stockpot.
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4
Add 2 liters of fresh water to the pot along with the smoked pork hock. Bring the mixture to a rolling boil over high heat.
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5
As the water boils, use a slotted spoon to skim off the foam and any pea shells that float to the surface; this ensures a cleaner, smoother soup.
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6
Peel your onions and stud them with the whole cloves. Add the onions, bay leaves, and black peppercorns to the pot.
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7
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for about 90 minutes.
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8
At the 90-minute mark, stir in the dried marjoram and thyme. These herbs are delicate and are best added later in the process to preserve their aroma.
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9
Continue simmering for another 30-60 minutes, or until the peas have completely softened and the soup has naturally thickened. The pork should be falling off the bone.
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10
Carefully remove the pork hock and the cloved onions from the pot. Discard the onions.
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11
Shred the meat from the pork hock, discarding the skin, fat, and bone. Chop the meat into bite-sized pieces and return it to the soup.
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12
Taste the soup. Add salt and freshly ground pepper as needed. If the soup is too thick, add a splash of boiling water to reach your desired consistency.
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13
Ladle the hot soup into deep bowls. Swirl a generous teaspoon of Swedish mustard into each serving for that authentic tangy kick.
💡 Chef's Tips
Always use whole yellow peas rather than split peas for the most authentic texture; whole peas provide a heartier bite. If you cannot find Swedish mustard, a strong Dijon or a spicy brown mustard is an excellent substitute. Don't skip the skimming process in the first 15 minutes of boiling; it removes the bitter saponins and loose hulls. This soup tastes even better the next day as the flavors meld, making it a perfect make-ahead meal. For a vegetarian version, omit the pork and use vegetable stock with a teaspoon of liquid smoke to mimic the traditional flavor.
🍽️ Serving Suggestions
Serve with thick slices of buttered rye crispbread (Knäckebröd) topped with sharp cheddar cheese. Pair with a small glass of chilled Swedish Punsch or Akvavit to cut through the richness of the soup. Follow the meal with thin Swedish pancakes (Pannkakor) served with jam and whipped cream for the full Thursday tradition. A side of pickled beets provides a bright, acidic contrast to the earthy legumes. Enjoy with a cold glass of craft lager or a crisp apple cider.