Swedish Pea Soup

Swedish Pea Soup Recipe - Delicious and Flavorful Soup from Sweden

Region / culture: Sweden | Servings: 6

Introduction

Swedish Pea Soup is a traditional dish that has been enjoyed in Sweden for centuries. This hearty and flavorful soup is made with dried yellow peas, bacon, onions, and a variety of herbs and spices. It is a comforting and satisfying meal that is perfect for a cold winter day.

History

Swedish Pea Soup has a long history in Sweden and is considered a national dish. It is believed to have originated in the Middle Ages and has been a staple in Swedish cuisine ever since. The soup was traditionally served on Thursdays, known as "Pea Soup Thursday," and is still a popular tradition in many Swedish households.

Ingredients

2 cups dried yellow peas
1.5 lb (680 g) unsmoked salted bacon
1 large onion, coarsely chopped
salt
pepper
1 bay leaf
thyme
marjoram
mustard

How to prepare

Soak the peas in 2 qt (1.89 liters) of water overnight.
Bring the soaked peas to a boil in the same water.
Add onion, meat, and spices (except mustard).
Simmer for approximately 1 hour.
Remove the meat and cut it into pieces.
Return the meat to the soup.
Add additional spices.
Serve hot with mustard.

Variations

Vegetarian option: Replace the bacon with smoked tofu or tempeh for a meat-free version of the soup.
Add vegetables: Add carrots, celery, or potatoes for added flavor and nutrition.
Spicy version: Add chili flakes or hot sauce for a spicy kick.

Cooking Tips & Tricks

Soaking the peas overnight helps to soften them and reduce cooking time.

- Adding the meat and spices while the peas are cooking infuses the soup with flavor.

- Cutting the meat into pieces before serving adds texture to the soup.

- Serving the soup with mustard enhances the flavor and adds a tangy kick.

Serving Suggestions

Swedish Pea Soup is traditionally served with a dollop of mustard on top and a side of rye bread.

Cooking Techniques

Simmering the soup slowly allows the flavors to develop and the peas to soften.

- Cutting the meat into pieces before serving adds texture to the soup.

Ingredient Substitutions

Yellow split peas can be used instead of dried yellow peas.

- Smoked bacon can be used instead of unsmoked bacon for a smokier flavor.

Make Ahead Tips

Swedish Pea Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

Presentation Ideas

Serve Swedish Pea Soup in a bowl with a swirl of mustard on top and a sprig of fresh herbs for garnish.

Pairing Recommendations

Swedish Pea Soup pairs well with a crisp green salad and a glass of Swedish beer or aquavit.

Storage and Reheating Instructions

Store leftover Swedish Pea Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Swedish Pea Soup contains approximately 350 calories.

Carbohydrates

Each serving of Swedish Pea Soup contains approximately 40 grams of carbohydrates.

Fats

Each serving of Swedish Pea Soup contains approximately 20 grams of fats.

Proteins

Each serving of Swedish Pea Soup contains approximately 25 grams of proteins.

Vitamins and minerals

Swedish Pea Soup is a good source of vitamins and minerals, including iron, potassium, and vitamin C.

Alergens

Swedish Pea Soup contains bacon, which may be a potential allergen for some individuals.

Summary

Swedish Pea Soup is a nutritious and filling dish that is rich in carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Swedish Pea Soup is a classic dish that is hearty, flavorful, and nutritious. This traditional recipe is easy to make and perfect for a cozy meal on a cold day. Enjoy this comforting soup with a side of rye bread and mustard for a truly authentic Swedish experience.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a crisp autumn day, the leaves were turning shades of gold and red, and there was a chill in the air that hinted at the coming winter. I had just returned from a trip to Sweden, where I had been visiting a dear friend. She had invited me into her home and served me a steaming bowl of pea soup that was unlike anything I had ever tasted before.

As I sat at her kitchen table, savoring each spoonful of the warm, savory soup, I knew that I had to learn how to make it myself. My friend, seeing the delight on my face, smiled and offered to teach me her family's recipe. She pulled out a worn, stained recipe card from a box in her cupboard and handed it to me. I eagerly copied down the ingredients and instructions, determined to recreate this delicious dish in my own kitchen.

Back home, I gathered all the ingredients I needed and set to work in my own kitchen. The recipe was simple, but required patience and attention to detail. I soaked the dried split peas overnight, then simmered them with ham hocks, onions, carrots, and a handful of fragrant spices. The soup slowly bubbled away on the stove, filling my home with a comforting aroma that reminded me of my friend's cozy kitchen in Sweden.

After several hours of simmering, the soup was ready. I ladled it into bowls and garnished it with a dollop of creamy sour cream and a sprinkle of fresh dill. I took a hesitant sip, unsure if my version would live up to the memory of my friend's soup. But as soon as the warm, rich flavors hit my tongue, I knew that I had succeeded. The soup was perfect – hearty and satisfying, with a depth of flavor that spoke of hours of slow cooking and care.

I shared the soup with my family, who all declared it a new favorite. My grandchildren especially loved the sweet, earthy flavor of the peas, and begged me to make it again and again. And so, the recipe for Swedish pea soup became a staple in our home, a dish that we turned to on chilly nights and special occasions alike.

Over the years, I have made a few tweaks to the original recipe, adding in my own touches and experimenting with different ingredients. I have tried using smoked bacon instead of ham hocks, adding in a splash of vinegar for a bit of tang, and even blending the soup until smooth for a creamier texture. Each variation has been met with approval from my family, who are always eager to try my latest culinary creations.

But no matter how many times I make Swedish pea soup, it always brings me back to that autumn day in Sweden, when I first tasted the dish that would become a beloved tradition in my own home. I am grateful to my friend for sharing her family recipe with me, and for introducing me to a new culinary adventure that has brought so much joy and warmth to my life.

As I sit at my kitchen table now, savoring a bowl of pea soup that I made with my own hands, I am filled with gratitude for the simple pleasures of good food and good company. I may have learned this recipe from a friend in a faraway land, but it has become a part of me, a thread that connects me to my past and to the people I love. And for that, I am truly thankful.