Swedish Pea Soup with Ham (Ärtsoppa)

...with soft rye dinner rolls - a meal you'll want to make on repeat, especially during the colder months of the year. Swedish pea soup with ham, known as ärtsoppa, is a dish that is traditionally made from whole or split yellow peas. 

  • Pillowy soft, buttery with just the right amount of rye flavor: these rye rolls are everything you could possibly want in a dinner roll.

  • This pea soup recipe is one you are going to want to make on repeat, especially during the colder months of the year. Easy enough for a weeknight, this soul-warming, comforting soup can be on your table in about an hour. Yellow split peas, ham and warm spices simmer together to create a thick, creamy one-bowl meal you won't soon forget.
    Swedish pea soup with ham, known as ärtsoppa, is a dish that is traditionally made from whole or split yellow peas which bring a mild, earthy flavor to the soup. This hearty and comforting soup typically includes ham or pork pieces which offer a savory, smoky element to the dish. We are shortening the cooking time in this version by using split rather than whole peas which cuts the cooking time by at least half but doesn't compromise flavor.
    This recipe was inspired by the Vegetarian Split Pea Soup with Barley we ran in the first Nordstjernan of the year, and pairs well with Swedish Crispbread, Soft Rye Dinner Rolls or any other bread that is suitable for dunking. It's also typically served on Thursdays in Sweden, and is often followed by Swedish Pancakes for dessert, so some save room for those!
    Fresh marjoram or thyme, ground ginger, allspice and a bay leaf are the tasty traditional herbs and spices found in this dish.
    Ham steak (or simply a thick slab of ham from the deli) that has been cut into cubes makes a quick and easy savory addition that really amps up the flavor. Chicken broth acts as a flavorful cooking liquid for the peas, vegetables and ham.
    A mere 1/4 teaspoon of baking soda helps the split peas soften and break down more quickly. A squeeze of lemon juice and chopped fresh parsley add a bit brightness and color to the final dish.

  • This recipe was inspired by the Vegetarian Split Pea Soup with Barley we ran in the first Nordstjernan of the year, and pairs well with Swedish Crispbread, Soft Rye Dinner Rolls or other bread.

  • Substitutions / Potential substitutes
    - Use split green peas in place of the yellow peas. Cooking times will be similar.
    - Use cooked, chopped bacon or sausage in place of the ham.
    - Substitute 1 teaspoon of dried marjoram or thyme for the fresh herbs called for in the recipe.
    - For a vegetarian version, omit the ham entirely or consider swapping in a meat substitute (such as a vegan sausage) if you like. Or consider making this Split Pea Soup with Barley which is vegetarian as it is written.

  • Yellow split peas, ham and warm spices simmer together to create a thick, creamy one-bowl meal you won't soon forget.

  • Ingredients
    2 tablespoons extra-virgin olive oil
    1 small onion, diced
    8 ounces ham steak or cooked deli ham cut into ½-inch cubes
    1 tablespoon fresh marjoram or thyme, chopped
    1/2 teaspoon ground ginger
    1/4 teaspoon ground allspice
    2 cups yellow split peas, picked over and rinsed
    2 carrots, peeled and diced small
    4 cups low-sodium chicken broth
    3 cups water, more if needed
    1/4 teaspoon baking soda
    1 bay leaf
    coarse salt and freshly ground pepper
    juice of half a lemon, more to taste
    chopped fresh parsley for garnish, optional

  • Instructions
    - Heat oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until tender and beginning to brown, about 5 minutes. Add ham, marjoram, ginger and allspice and cook for an additional minute.
    - Add split peas, broth, water, carrots, baking soda and bay leaf to the pot. Bring to a boil and then reduce to a simmer. Continue to cook until peas are nearly tender, about 35 minutes.
    - Using a potato masher or fork, mash the soup mixture to break up some of the peas and create a thicker texture. Continue cooking until the peas are very soft, about 10-15 minutes, adding more water as necessary to keep the soup from becoming too thick.

    - Remove the bay leaf. Add lemon juice and season the soup to taste with salt and pepper. Serve topped with chopped fresh parsley if desired.

  • To serve: Consider Swedish pancakes for dessert for the full traditional experience. You can also serve cooked sausages (along with a dollop of mustard) with the soup. My favorite thing to serve with this hearty pea soup is a tasty bread that is suitable for dipping.

  • Notes: For ease of digestion and a slightly quicker cooking time, you can soak the split peas in cold water for at least 8-10 hours or overnight. Drain the split peas in fine mesh strainer and rinse with cold water before proceeding with the recipe. That said, it not necessary to soak your split peas.
    The soup will thicken considerably as it cools. Feel free to add more broth or water as necessary to loosen it up or when reheating leftovers.

  • Storage: This soup will keep tightly covered in the refrigerator for 3 or 4 days. It also freezes well, so for longer storage simply transfer the cooled soup to a freezer safe container or bag and seal tightly. The soup will keep frozen for a couple months.

  • Soft rye dinner rolls
    These soft rye rolls are everything you could possibly want in a dinner roll: pillowy soft, buttery with just the right amount of rye flavor. They are incredibly easy to make and can even be made ahead.
    Elevate your dinner table with these irresistible rolls that complement nearly everything and are sure to impress family and guests alike. Get ready to savor the comforting aroma and rich taste of freshly baked rye rolls from your own kitchen.



  • Ingredients
    2 cups all-purpose flour
    1-1/2 cups dark rye flour
    2-1/4 teaspoons instant yeast
    1/4 cup granulated sugar
    1 teaspoon salt
    1 cup whole milk, warmed slightly
    8 tablespoons unsalted butter, divided, melted and cooled, plus more for greasing the baking dish
    3 egg yolks

  • To finish
    2 tablespoons unsalted butter, melted

  • Instructions:
    - Combine the flours, yeast, sugar and salt together in the bowl of a stand mixer. Whisk briefly to combine. Add the whole milk, 6 tablespoons melted butter and egg yolks.
    - Using the dough hook attachment, begin mixing on medium low until the dough just comes together. Increase the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. Cover the bowl with plastic wrap and set aside in a warm spot to rise to one and a half times its size, about 60-90 minutes.
    - Lightly grease a 9x13 baking dish and set aside. Using a dough scraper or a sharp knife, divide the dough into 15 equal pieces (use a scale if you'd like them to be even in size, dividing the total weight of the dough by 15). Keep the pieces of dough covered with plastic wrap while you work with one piece at a time.
    - Working with one piece at a time, gather up the edges of the dough into a rough ball shape, pinching the dough where the edges come together to create a "belly button." Place the ball, belly button side down, on a clean, unfloured work surface.
    - Cup the ball with your hand so your palm is lightly resting on the dough and your fingertips are resting on the counter, and make small circles with the dough until a tight ball is formed. Place the ball in the prepared baking dish and cover the dish with plastic wrap while you repeat the process with remaining pieces of dough.
    - When you are finished shaping the dough balls, they should be evenly spaced in the baking dish: 5 rows of 3.

    - Cover the baking dish with plastic wrap and let the rolls rise in warm spot until they are nearly touching, about 45 minutes.

    - Meanwhile, heat the oven to 375°F. Bake the rolls until puffed and nicely browned, about 20-25 minutes. Cover the baking dish with a lint-free kitchen towel while the rolls cool for 20 minutes (this helps keep the crust of the rolls soft). Brush the tops with melted butter. Serve warm.

  • Expert tips:
    - Make sure the milk and butter are just warm to the touch before adding them to the dough. If the liquids are too warm they can kill the yeast.
    - Use instant yeast instead of active dry yeast. They are two different products and work differently in a recipe.
    - If you want equally sized rolls, the easiest way to do that is with a kitchen scale. Weigh all the dough and divide that number by 15. Each roll will need to weigh that amount.
    - Don’t forget to cover the rolls with a clean lint-free towel after they come out of the oven as they cool. This will help keep the texture of the outer crust pleasantly soft.

  • For more inspired Scandinavian cooking, check Kristi’s True North Kitchen blog which offers a sampling of recipes with a true Nordic feel. See www.true-north-kitchen.com