Swedish Pea Soup with Ham (Ärtsoppa)

Method4 steps

1. 1

   Step 1: Heat oil (2 tablespoons) in a large pot over medium heat. Add the onion (1) and cook, stirring occasionally, until tender and beginning to brown, about 5 minutes. Add ham, marjoram, ginger (½ teaspoon) and allspice (¼ teaspoon) and cook for an additional minute.

   Soften onion 5 minutes then aromatics 1 minute · 6 minUses 2 tablespoons extra-virgin olive oil · 1 onion (diced small) · 8 oz cooked ham steak OR cooked deli ham, cut into ½-inch cubes · 1 tablespoon chopped fresh marjoram or thyme · ½ teaspoon ground ginger · ¼ teaspoon ground allspice

2. 2

   Step 2: Add the picked-over rinsed yellow split peas (2 cups), carrots (2), 4 cups broth, 3 cups initial water, ¼ tsp baking soda and bay leaf (1) to the aromatic base. Bring to a boil, then reduce to a simmer for about 35 minutes until peas are nearly tender.

   Initial pea soup simmer until nearly tender · 35 minUses Sautéed onion, cooked ham and spice base · 2 cups yellow split peas (picked over and rinsed) · 2 carrots (peeled and diced small) · 4 cups low-sodium chicken broth · 3 cups water for the initial simmer · ¼ teaspoon baking soda · 1 bay leaf

3. 3

   Step 3: Mash the nearly tender peas with a potato masher or fork. Continue simmering 10–15 minutes until the peas are very soft, adding only a little additional water as needed if too thick.

   Finish mashed pea soup until peas are very soft · 15 minUses Nearly tender pea and ham soup · Additional water as needed if soup becomes too thick

4. 4

   Step 4: Remove and discard the bay leaf already in the soup. Add the juice of ½ lemon, season with salt and pepper to taste, and serve with optional additional fresh parsley. Do not add another bay leaf or the measured fresh marjoram/thyme again.

   Uses Finished very soft pea and ham soup · Coarse salt and freshly ground pepper · Juice of ½ lemon, plus more to taste · Chopped fresh parsley for garnish (optional)