Ärtsoppa med Pannkakor (Swedish Yellow Pea Soup with Pancakes)

🧂 Ingredients

• 500 g Yellow split peas(Rinse thoroughly before soaking.)
• 500 g Pork belly or smoked ham hock(Pork belly will render fat for richness; ham hock adds smoky depth. If using ham hock, it might need longer cooking to become tender.)
• 1 large Onion(Peeled and left whole for easy removal.)
• 1 tsp Dried marjoram(Or 1 tbsp fresh marjoram, added in the last 30 minutes.)
• to taste Salt
• to taste Black pepper
• 3 Eggs(For the pancakes.)
• 300 g All-purpose flour(For the pancakes.)
• 600 ml Milk(For the pancakes, can use a mix of milk and water.)
• 75 g Unsalted butter(30g melted for batter, remaining for frying pancakes.)
• optional Swedish punsch or arrack(A traditional liqueur served alongside the soup, not added to it.)
• for serving Dijon mustard(Essential accompaniment to the soup.)
• for serving Lingonberry jam or other fruit jam(For the pancakes.)

👨‍🍳 Instructions

1. 1

   Rinse the yellow split peas thoroughly under cold running water. Place them in a large bowl and cover with plenty of cold water (at least 3 times their volume). Let them soak overnight (8-12 hours). This step is crucial for softening the peas and reducing cooking time. Drain and rinse the soaked peas well before proceeding.

   ⏱️ 8-12 hours (soaking)
2. 2

   In a large, heavy-bottomed pot or Dutch oven, combine the drained peas, the pork belly or ham hock, the whole peeled onion, and 2 liters (8 cups) of fresh cold water. Bring the mixture to a rolling boil over medium-high heat. As it heats, foam and impurities will rise to the surface. Skim this off diligently with a spoon or ladle for a clearer, cleaner-tasting soup.

   ⏱️ 15 minutes
3. 3

   Once skimmed, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let the soup simmer very gently. Cook for approximately 1.5 to 2 hours, or until the peas are completely tender and beginning to break down, creating a thick, creamy base. If using a ham hock, it may need the full 2 hours or slightly longer to become fork-tender. During the last 30 minutes of simmering, stir in the dried marjoram. Season generously with salt and freshly ground black pepper to taste. The final soup should be thick but still pourable; add a little more hot water if it becomes too dense.

   ⏱️ 1.5 - 2 hours
4. 4

   Carefully remove the pork from the soup. Discard the onion. If using pork belly, cut it into bite-sized pieces. If using a ham hock, shred the meat from the bone, discarding any skin or large pieces of fat. You can either return the cut or shredded pork to the soup for a heartier dish, or serve it separately. For a smoother soup, you can use an immersion blender to partially or fully purée the soup (be cautious when blending hot liquids). Alternatively, leave it chunky for a more rustic texture.

   ⏱️ 10 minutes
5. 5

   Prepare the pancake batter: In a medium bowl, whisk the eggs lightly. Gradually whisk in about half of the milk until combined. Add the flour and whisk until you have a smooth, thick paste with no lumps. Then, gradually whisk in the remaining milk and the 30g of melted unsalted butter until the batter is smooth and the consistency of thin cream. Cover the bowl and let the batter rest at room temperature for at least 30 minutes (this allows the gluten to relax, resulting in more tender pancakes).

   ⏱️ 15 minutes prep + 30 minutes resting
6. 6

   Heat a non-stick frying pan or a traditional Swedish plättlagg (small pancake pan) over medium heat. Add a small knob of butter (about 1/2 tsp) and let it melt and coat the bottom of the pan. Pour about 60-80 ml (1/4 to 1/3 cup) of batter into the hot pan, tilting and swirling the pan immediately to create a thin, even layer. Cook for 1-2 minutes, until the edges look set and the underside is golden brown. Carefully flip the pancake using a spatula and cook for another 30 seconds to 1 minute on the other side. Slide the cooked pancake onto a plate. Repeat with the remaining batter, adding a little more butter to the pan for each pancake. Stack the cooked pancakes on a plate and cover them loosely with foil or a clean kitchen towel to keep them warm.

   ⏱️ 20-25 minutes
7. 7

   Serve the hot Ärtsoppa in bowls, accompanied by a small dish of Dijon mustard. Ladle the soup over the mustard or let diners add it themselves. Serve the warm pancakes alongside the soup. Traditionally, the pancakes are spread with lingonberry jam (or another preferred jam), rolled up, and enjoyed after the soup. Offer a small glass of Swedish punsch or arrack liqueur for those who wish to partake in the traditional accompaniment.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ärtsoppa is a classic Swedish dish traditionally eaten on Thursdays, a practice that originated from a military and school canteen tradition where it was served before the Friday fast.
• ✓This soup tastes even better the next day as the flavors meld. It's an excellent dish to make ahead.
• ✓The pancakes should be very thin, similar to French crêpes, rather than thick American-style pancakes. Adjust batter consistency with a little more milk if needed.
• ✓Mustard is considered an essential condiment for Ärtsoppa, providing a sharp counterpoint to the rich soup.
• ✓If using a ham hock, ensure it's fully submerged and tender before shredding the meat.

🔄 Variations

• Vegetarian Ärtsoppa: Omit the pork and use vegetable broth instead of water. Consider adding smoked paprika or a bay leaf for depth of flavor.
• Bacon: Fry diced bacon until crisp and use the rendered fat to sauté the onion before adding to the soup, or sprinkle the crisp bacon over the finished soup.
• Thicker Pancakes: For a more substantial pancake, slightly increase the flour-to-liquid ratio in the batter, or use a recipe for thicker pancakes if preferred, though this deviates from the traditional thin Swedish style.

🥗 Nutrition

Per serving