Rich, slow-simmered Swedish Yellow Pea Soup made with whole yellow peas, tender salted pork, homemade broth, and delicate herbs. The Swedish Cravings Signature Ärtsoppa celebrates one of Sweden's oldest culinary traditions, delivering a wonderfully creamy texture while preserving the rustic character that has warmed Swedish homes for centuries. Served with traditional Swedish mustard and followed by homemade Swedish pancakes, this timeless dish is the very definition of Swedish comfort food.
Few dishes are more deeply woven into Swedish history than Ärtsoppa.
Long before modern kitchens and supermarkets, Swedish families gathered around steaming bowls of yellow pea soup during the cold months of the year. Made from simple pantry ingredients that stored well throughout the winter, the soup became both practical and comforting, eventually growing into one of Sweden's most cherished culinary traditions.
Even today, many restaurants, schools, military kitchens, and homes across Sweden continue the centuries-old tradition of serving Ärtsoppa every Thursday, almost always followed by thin Swedish pancakes with jam and whipped cream.
Few countries have preserved a weekly food tradition as faithfully as Sweden.
At Swedish Cravings, we wanted to honour that history while quietly refining every important detail.
Instead of split peas, we return to the traditional use of whole dried yellow peas.
Instead of cooking everything in plain water, we slowly build a delicate broth from salted pork, vegetables, herbs, and spices.
Instead of blending the entire soup into a purée, we blend only a small portion before stirring it back into the pot, creating an exceptionally creamy soup while allowing the beautiful whole peas to remain visible.
The result is rich without feeling heavy.
Creamy without becoming smooth.
Traditional without compromise.
Simple traditions deserve extraordinary care.
The Story Behind Swedish Ärtsoppa
Yellow pea soup has been enjoyed in Sweden for hundreds of years.
Its origins stretch back to the Middle Ages, when dried peas were one of the country's most valuable staple foods. They stored well through long Nordic winters, provided excellent nourishment, and paired perfectly with preserved pork.
Over time, Thursday became the traditional day for serving pea soup.
While historians offer several explanations, one enduring tradition links Thursday's hearty meal with preparing for Friday, which was historically observed as a fasting day in many parts of Europe.
Whatever its origins, the tradition survived.
Today, almost every Swede immediately associates Thursday with two dishes:
- Ärtsoppa.
- Swedish Pancakes.
Together they represent one of Sweden's most beloved weekly meals.
The Swedish Cravings Signature
We didn't want to reinvent Swedish Yellow Pea Soup.
We wanted to perfect the traditional version.
Our Signature recipe focuses on careful technique rather than unnecessary ingredients.
We use:
- Whole dried yellow peas.
- Traditional lightly salted pork.
- Homemade broth.
- Fresh onion, carrot, and celery.
- White pepper.
- Bay leaves.
- Marjoram.
- A delicate touch of thyme.
- Slow simmering.
- Partial blending for the perfect creamy texture.
- Swedish mustard served alongside every bowl.
Every improvement is subtle.
The soup still tastes exactly as generations of Swedes remember.
Only richer.
Only more refined.
Ingredients
Serves 6–8
Swedish Yellow Pea Soup
- 500 g whole dried yellow peas
- 500 g lightly salted pork belly or lightly salted pork shoulder
- 2 litres cold water
- 1 large yellow onion, peeled and halved
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 bay leaves
- 10 whole white peppercorns
- 1 tsp dried marjoram
- ½ tsp dried thyme
- Fine sea salt (only if needed after tasting)
For Serving
- Swedish-style mustard
- Fresh marjoram leaves
- Freshly ground white pepper
Traditional Accompaniments
- Buttered rye bread
- Swedish crispbread
- Swedish Pancakes
- Cold milk or lingonberry drink (optional)
Instructions
Step 1 – Soak the Peas
Place the whole dried yellow peas into a large bowl.
Cover generously with cold water.
Allow them to soak for 12–18 hours, preferably overnight.
The peas will almost double in size.
Drain thoroughly.
Rinse under cold water.
Whole peas create the authentic texture that has defined Swedish Ärtsoppa for centuries.
Step 2 – Build the Broth
Place into a large heavy-bottomed soup pot:
- Lightly salted pork
- Onion
- Carrots
- Celery
- Bay leaves
- White peppercorns
- Cold water
Bring slowly to a gentle simmer.
Never allow the broth to boil vigorously.
During the first 20 minutes, carefully skim away any foam that rises to the surface using a spoon.
This creates a beautifully clean, delicate broth.
Allow the pork to simmer gently for approximately 60 minutes.
The meat should become wonderfully tender while slowly infusing the broth with rich flavour.
Step 3 – Remove the Pork
Lift the pork carefully from the broth.
Set it aside until cool enough to handle.
Discard:
- Onion
- Carrots
- Celery
- Bay leaves
- Peppercorns
They have now given all of their flavour to the broth.
Cut the pork into generous bite-sized pieces.
Cover and keep warm.
Step 4 – Cook the Peas
Add the soaked yellow peas to the strained broth.
Return everything to a gentle simmer.
Cook slowly for approximately 75–90 minutes.
Stir occasionally.
The peas should become beautifully tender while still holding much of their shape.
Avoid vigorous boiling.
Slow cooking develops a richer flavour while preserving the soup's wonderfully rustic character.
Step 5 – Season the Soup
Once the peas have softened, stir in:
- Dried marjoram
- Dried thyme
Return the diced pork to the soup.
Allow everything to simmer together for another 20 minutes.
Taste carefully before adding any salt.
The lightly salted pork often provides all the seasoning the soup needs.
Finish with freshly ground white pepper.
Step 6 – The Swedish Cravings Signature Texture
Remove approximately 20% of the finished soup and transfer it to a blender.
Blend until perfectly smooth.
Pour the puréed soup back into the pot.
Stir gently.
This simple Swedish Cravings technique creates a wonderfully creamy soup while preserving plenty of whole peas and tender pieces of pork.
The result is rustic, comforting, and beautifully balanced—exactly as authentic Swedish Yellow Pea Soup should be.
Step 7 – Final Simmer
Allow the soup to simmer gently for another 10–15 minutes.
Stir occasionally.
The flavours continue to deepen, the broth naturally thickens, and the peas become beautifully creamy without losing their character.
The finished soup should lightly coat the spoon while still pouring easily into warm bowls.
It should never become as thick as a purée.
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