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Nordic pea soup topped with crispy bacon, served with grainy mustard and rye bread
Erik Lundström

Nordic Pea Soup (Scandinavian Split Pea Soup)

A classic, heartwarming Nordic staple known as hernekeitto (Finnish), ärtsoppa (Swedish), gule ærter (Danish), and ertesuppe (Norwegian). This humble yet satisfying soup is a weekly ritual in Nordic homes, traditionally served on Thursdays.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Soaking time 8 hours
Servings: 6 people
Course: Dinner / Main Course, Lunch, Soup
Cuisine: Danish, Finnish, Nordic, Norwegian, scandinavian, Swedish
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb dried split peas (about 2 cups dried; 450 g) I used yellow, green works perfectly as well.
  • 8 cups (about 2 liters) water or low-sodium broth You can use half chicken or vegetable broth for extra flavor
  • 1 meaty ham hock (about 1–1½ lb / 450–700 g) or 8 oz (225 g) thick-cut smoked bacon or salt pork, diced For a vegetarian/vegan soup, omit the meat and use all vegetable broth
  • 1 large onion, finely chopped
  • 2 carrots, peeled and minced
  • 1 small rutabaga or 1/2 small celeriac (celery root), peeled and diced (Optional) Or substitute 1 medium potato, peeled and diced)
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried marjoram (optional but adds traditional flavor)
  • 1 tsp salt, or to taste (remember that ham/bacon can be salty)
  • ½ tsp freshly ground ground black pepper, or to taste
To serve
  • Whole-grain mustard (for stirring into each bowl to taste)
  • Rye bread or crusty bread on the side
  • Optional traditional garnishes: additional fresh thyme or parsley to sprinkle on top, and pickled beet slices on the side (a Danish favorite)

Method
 

Instructions (Stovetop)
    Soak the Peas
    1. Rinse the dried split peas under cool water. Pick out any debris. Place the peas in a large bowl and cover with plenty of cold water.
      Dried yellow split peas in a white bowl on a wooden countertop
    2. Let them soak overnight (8–12 hours) at room temperature. (Soaking helps soften the peas and improves digestibility – a step highly recommended to avoid any “musical” side effects later!)
    3. After soaking, drain and rinse the peas well.
    Start the Soup
    1. In a large heavy soup pot or Dutch oven, heat a drizzle of oil or a knob of butter over medium heat.
    2. Add the chopped onion (and diced bacon or salt pork, if using that instead of a whole ham hock).
    3. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent (and the fat from the bacon has rendered).
      Diced onions and ham sautéing in a Dutch oven
    4. Add the minced garlic and sauté 1 minute more until fragrant.
    Add Peas, Ham and Liquid
    1. Add the drained soaked peas to the pot along with the 8 cups of water/broth.
    2. Nestle the ham hock into the pot (if using a ham hock; if you sautéed bacon, it’s already in there).
    3. Drop in the bay leaves, thyme, and marjoram. Stir everything and bring to a boil over high heat.
      Bay leaves and herbs simmering with split peas, onions, and ham in a pot
    4. Once it reaches a boil, skim off any foam that rises to the top, then reduce the heat to low.
    5. Cover the pot with a lid tilted slightly ajar to allow a bit of steam to escape, and let the soup simmer gently.
    Simmer Until Tender
    1. Let the soup simmer on low for about 60 minutes, stirring occasionally to make sure the peas aren’t sticking to the bottom. The peas will gradually soften and break down, thickening the soup.
    2. After about an hour, add the diced carrots and rutabaga/celeriac or potato. (If the soup seems very thick at this stage, you can add a cup or two of hot water to loosen it up.)
      Diced carrots and potatoes added to simmering pea soup in a Dutch oven
    3. Continue simmering for another 30 minutes, or until the peas have completely softened into a puree and the vegetables are tender.
    4. Total simmer time is roughly 1.5 hours, but older peas can take longer – simmer until everything is meltingly soft.
    5. Stir often, scraping the bottom to prevent burning, and add a bit more water if it gets too thick before the peas are done.
    Finish the Soup
    1. Once the peas are fully cooked and the soup has a pleasantly thick, stew-like consistency, remove the bay leaves and discard.
      Thick Nordic pea soup finished in a Dutch oven with ham and vegetables
    2. If you used a ham hock, carefully pull it out of the pot and set it on a cutting board. Use a fork and knife to pull the meat from the bone, discarding any fatty skin or bone.
    3. Chop or shred the ham into bite-sized pieces. Return the meat to the soup and stir. (If you used bacon, it should already be distributed in the soup.)
    4. Taste and add salt and pepper as needed. (Tip: If the soup seems too thick at any point, stir in a bit more hot water or broth to reach your desired consistency. Conversely, if it’s too thin, let it simmer uncovered for a few minutes to thicken.)
    Serve
    1. Ladle the hot Nordic pea soup into bowls. Serve with grainy mustard on the side – each diner can stir a spoonful of mustard into their soup bowl to their taste, which is the traditional way in Finland and Sweden. This adds a lovely zesty kick to the creamy soup.
    2. Enjoy the soup with slices of buttered rye bread or crusty bread.
    3. For a Danish touch, offer some pickled beet slices on the side to nibble between spoonfuls.
    4. If you really want to go Nordic-old-school, follow your soup with a dessert of thin pancakes and jam (or perhaps a little glass of schnapps) – you’ve earned it!

    Notes

    Nordic pea soup is even better the next day: The flavors deepen overnight, and like many hearty soups, it thickens up a lot as it cools. You may need to stir in a bit of water when reheating leftovers. Store leftovers in the fridge for up to 5 days, or freeze portions for up to 3 months. This soup freezes and reheats beautifully – a boon for make-ahead meal planning.