Lunch · 120 min · scandinavian

Ärtsoppa

This is the kind of Scandinavian lunch you’ll make on repeat — yellow split peas and ham hock, 120 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Yellow split peas
• 1.5 lb Ham hock
• 1 Onion
• 2 Carrots
• 1 tsp Thyme
• 3 tbsp Mustard
• 10 cups Water

Steps

1. Simmer the peas and ham hock 60 minutes, skimming — Thursday soup has waited all week, it can wait for the skim.
2. Add the onion and carrots; simmer 45 minutes more until the peas collapse into velvet.
3. Lift out the hock, shred the meat, and return it to the pot; season boldly.
4. Serve with strong mustard on the side and thin crispbread; Swedes have eaten this on Thursdays for centuries.
5. Serve the mustard in a separate dish, never stirred in — every Swede has strong feelings about their mustard ratio.

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