Swedish Yellow Split Pea Soup
Prep time
Cook time
Total time
Yellow pea soup is traditionally served every Thursday night in Sweden. If you’ve ever wondered why bags of yellow split peas are sold at IKEA, that’s why!
Recipe by:: Camilla
Recipe type: Soup
Serves: 6
Ingredients
- 1 tbsp extra virgin olive oil
- 2 cups chopped onions
- 1-1/2 cups chopped carrots
- ¼ tsp fine sea salt
- ¼ tsp freshly cracked black pepper
- 1-1/3 cups dried yellow split peas, rinsed
- 6 cups reduced-sodium ready-to-use vegetable or chicken broth
- ¾ cup water
- ¼ cup chopped fresh flat-leaf (Italian) parsley or dill, divided
Instructions
- In a large saucepan, heat
oil over medium-high heat. Add onions, carrots, salt and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened. - Stir in peas and broth. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
- Transfer 1 cup of the soup solids to food processor. Add water and purée until smooth. Return purée to pan and stir in half the parsley or dill. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.
*Sometimes we use celery in place of carrots and it turns out great. I don't always puree the soup either, it makes a mess, so I just use a potato masher in the pan and it works great.
Notes
Tip
* An equal amount of dried yellow lentils or green split peas may be used in place of the yellow split peas.
Storage Tip
* Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.
* An equal amount of dried yellow lentils or green split peas may be used in place of the yellow split peas.
Storage Tip
* Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat
.
1 cup red lentils
1/4 cup rice
6 cups chicken broth
2 Tbsp. oil
1 medium onion, chopped
1/8 tsp. red pepper
1 small onion, chopped
Bring 6 cups of broth to boil and add lentils, onion, rice and seasonings. Simmer for one hour. Fry small onion in oil and pour over soup just before serving. Serve hot.
*I haven't actually done that fried onion part. We also like to add some fresh parmesan cheese on top! Enjoy
