Split Pea Soup

Ärtsoppa

Ingredients11

• dried yellow split peas500 g
• water2 L
• salted pork shoulder or ham hock400 g
• yellow onion1
• carrot1
• dried thyme1 tsp
• dried marjoram1 tsp
• bay leaf1
• salt1 tsp
• black pepper0.5 tsp
• Swedish mustard, to serve2 tbsp

Method

1. Rinse the yellow peas, cover them with cold water, and soak overnight. Drain before cooking.
2. Put the peas, pork, peeled onion, and bay leaf in a large pot with 2 L of water.
3. Bring to a boil, skim off any foam, then lower the heat and simmer gently for about 1 hour.
4. Add the peeled carrot, thyme, and marjoram. Continue simmering until the peas are very soft and the pork is tender, about 1 hour more.
5. Lift out the pork and carrot. Slice the pork and cut the carrot into pieces.
6. Discard the bay leaf. Season the soup with salt and pepper, thinning with a little water if it is too thick.
7. Return the pork and carrot to the pot, or serve the meat on the side.
8. Ladle into bowls and serve hot with a spoonful of mustard.