Gule Aerter Yellow Pea Soup
Warm, hearty, and deeply rooted in Scandinavian culinary tradition, Gule Ärter Yellow Pea Soup is the ultimate comfort food for chilly days. This classic Swedish recipe features nutty dried yellow split peas simmered with aromatic vegetables, smoky ham hock, and fragrant spices like bay leaves, cloves, and thyme. The soup transforms into a rich, velvety dish after slow cooking for hours, allowing the flavors to meld beautifully. Garnished with fresh parsley and served with crusty bread or traditional Swedish flatbread, this dish is perfect for a cozy family dinner or a satisfying lunch. Packed with protein and bursting with savory goodness, this yellow pea soup is as nourishing as it is delicious. Don't miss this timeless recipe that showcases the essence of Nordic soul food.
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Recipe Information
Ingredients
- 300 grams Dried yellow split peas
- 2 tablespoons Unsalted butter
- 1 large Onion
- 1 medium Carrot
- 1 medium Celery stalk
- 2 cloves Garlic cloves
- 1 piece Ham hock or smoked pork neck
- 2 leaves Bay leaves
- 2 pieces Whole cloves
- 1 teaspoon Dried thyme
- 1.5 liters Vegetable or chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Step 1: Rinse the dried yellow split peas in cold water and soak them overnight or for at least 8 hours. Drain and set aside.
Step 2: Dice the onion, carrot, and celery into small pieces. Mince the garlic cloves.
Step 3: In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery, and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Step 4: Add the soaked and drained yellow split peas to the pot, followed by the ham hock or smoked pork neck.
Step 5: Add the bay leaves, whole cloves, dried thyme, and vegetable or chicken stock to the pot. Stir to combine.
Step 6: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 90 minutes, stirring occasionally. Skim off any foam that rises to the surface.
Step 7: After 90 minutes, remove the ham hock or smoked pork neck from the pot. Use a fork to shred the meat into small pieces, discarding any bone or thick fat. Return the shredded meat to the soup.
Step 8: Season the soup with salt and black pepper to taste. Let it simmer for another 15-20 minutes until the peas are tender and the soup is thickened to your liking.
Step 9: Remove the bay leaves and whole cloves before serving. Garnish with freshly chopped parsley and serve warm with crusty bread or traditional Swedish flatbread.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 11989 mg | 521% | |
| Total Carbohydrate | 227.0 g | 83% | |
| Dietary Fiber | 82.7 g | 295% | |
| Total Sugars | 39.2 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5047 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
