Ärtsoppa - Swedish Yellow Split Pea Soup
A Swedish soup traditionally served on Thursdays to prepare for the Christian fast on Friday.
Servings 6
Ingredients
- 1 1/2 Cups Yellow Split Peas , Soaked 4 hours or overnight
- 1 Tablespoon Olive Oil , Extra Virgin
- 2 Cups Onion , diced
- 2 Cups Carrot , diced
- 1 Teaspoon Salt
- 1 Pinch Ground Clove
- 1 Teaspoon Dried Thyme
- 2 Teaspoons Dried Marjoram
- 6 Cups Vegetable Stock
- 1 Tablespoon Fresh Dill + more for garnish
- 1/4 Cup Grainy Brown Mustard
Instructions
- Soak the split peas for 4 hours or overnight.
- Heat a large pot over medium heat, and add in the olive oil. When the pan is heated, add the onion, and saute for 5-7 minutes, or until translucent. Add in the carrots and saute for another 5-7 minutes until tender.
- Add in salt, clove, thyme, and marjoram, cooking for 1 minute to let the spices bloom. Mix in the vegetable stock, the soaked and drained split peas, and turn the heat up to high. Bring to a boil, and then turn down to medium-low, and simmer for 30 minutes.
- Remove from heat, and add 3/4 of the soup to a blender. You can do this in batches if you'd like to be more on the cautious side. Using a towel on top of the blender lid, carefully blend until velvety smooth. Be careful, the soup will be extremely hot.
- Return the blended soup to the pot with the remaining, un-blended soup, and mix in the fresh dill. Divide among 6 bowls, top with mustard, and remaining dill as a garnish. Serve immediately with buttered bread and extra mustard on the side.