Swedish Pea Soup (Ärtsoppa)

Method

1. 1

   Soak the peas

   At room temperature, soak the peas in plenty of cold water for 8 to 12 hours. Drain and rinse.

2. 2

   Start the soup

   On the hob over high heat, bring the peas and fresh water to a boil, about 10 minutes. Skim off any foam.

3. 3

   Add pork and aromatics

   Turn the heat to low. Add the pork, studded onion, carrot and bay leaves, then cover and simmer gently for 90 minutes.

4. 4

   Check the pork

   After 90 minutes, use a food thermometer to check the thickest part of the pork has reached at least 63°C (145°F). Remove it to a plate and rest for 3 minutes.

5. 5

   Check the temperature

   If the pork has not reached temperature, return it to the simmer and check again in 5-minute intervals.

6. 6

   Soften the peas

   While the pork rests, simmer the soup uncovered on low for 20 to 30 minutes, stirring occasionally, until the peas have collapsed and the soup is thick.

7. 7

   Adjust the consistency

   Add a splash of hot water if the soup becomes too thick before the peas are soft.

8. 8

   Finish the soup

   Remove the onion, carrot and bay leaves. Shred or dice the rested pork and return it to the pot.

9. 9

   Season

   Stir in the marjoram, salt and white pepper over low heat for 3 minutes, until hot throughout. Taste and adjust the seasoning.

10. 10

    Serve

    Ladle into bowls and serve hot with Dijon mustard on the side. Stir a little into each bowl to taste.

Tips

• Keep the soup at a gentle simmer rather than a rolling boil.
• Stir occasionally as the peas soften, and add hot water if the soup thickens before they are tender.
• Check the pork at its thickest point with a food thermometer.

Swaps

• Use dried thyme instead of marjoram.
• Use a leek, cleaned and roughly chopped, instead of the carrot.

Storing

Cool leftovers promptly and refrigerate in a covered container for up to 3 days; reheat gently on the hob, adding a splash of water if needed.