Pea soup

A traditional Swedish pea soup is served on Thursdays with pancakes. Decorate with pea shoots for a gourmet look! Make the the soup as thin as you like by adding more water.
Brined ham
Pea soup
Pea shoots

Ingredients 4 servings

Brined ham
500 g (17.64 oz) ham
20 g (0.71 oz) salt
20 g (0.71 oz) sugar
5 l water
100 g (3.53 oz) onions
50 g (1.76 oz) carrots
50 g (1.76 oz) celery

Pea soup
300 g (10.58 oz) yellow split peas
100 g (3.53 oz) onions
500 ml (16.91 fl oz) water
200 ml (6.76 fl oz) brined ham stock
10 g (0.35 oz) wheat flour


Brined ham
Use a pot to dissolve the salt and sugar in the water.
Add the ham and let it brine for 5 hours in the refrigerator.
Put the pot over high heat and bring it to a boil.
Chop the onions, carrots and celery. Add the vegetables to the brine.
Boil the ham for 2 hours or until it is tender.

Pea soup
Chop the onions into a very fine dice.
Stir and boil all of the ingredients for 40 minutes.
Add salt or water to taste.

Pour the soup into the serving bowls.
Shred the ham and place it in the middle of the serving bowls.
Add some pea shoots on the soup.