Ärtsoppa

Ingredients

• 15¾ ozDried yellow peaswhole (soaked) or split
• 7⅛ cupswateror stock; top up as needed
• 1Smoked ham hockalternatively salted pork or bacon
• 1oniondiced
• 1Carrotdiced
• 1Leeksliced, white and light green parts
• 2Celerystalks, diced
• 2Bay leavesremove before serving
• 1 tspDried thyme
• 1 tspDried marjoramin addition to or instead of thyme
• 1 tbspOilfor sautéing the onion
• saltsparingly, the meat adds salt
• pepperblack or white
• 2 tbspMustardgrainy or Dijon, for serving

Method

1. Pick over the yellow peas and rinse them. Soak whole peas in plenty of cold water for about 12 hours or overnight, then drain. Split peas need no soaking.
2. Dice the onion, carrot and celery. Slice the white and light green parts of the leek.
3. Put the smoked ham hock in a large pot with the water or stock, bring to the boil and skim off the foam that rises.
4. Meanwhile, soften the onion in the cooking oil until translucent. Add the carrot, celery and leek and cook briefly.
5. Add the peas, vegetables, bay leaves, thyme and marjoram to the pot and bring everything back to the boil.
6. Simmer the soup partly covered over low heat until the peas break down, about 1½ hours depending on the peas. Stir now and then and add more water if needed.
7. Lift out the ham hock, pull the meat from the bone and discard the skin and fat. Shred the meat or cut it into pieces, then return it to the soup or serve it separately.
8. If you like a thicker soup, mash some of the peas in the pot. Season with pepper and go easy on the salt, as the meat is already salty.
9. Remove the bay leaves and serve the ärtsoppa hot with mustard.

Tips and variations

With split peas there is no need to soak, and the cooking time is shorter. Salted pork works in place of the ham hock, served in slices on the side; for a deeper flavour, brown the hock in a pan first. For an almost meatless version, use vegetable stock and at most a little bacon. You can also replace half the peas with dried chickpeas. The carrot can also go in later so it doesn't overcook. The Danish Gule Ærter is seasoned with thyme and marjoram. To serve, scatter with parsley and put bread or crispbread on the table.