Swedish split pea soup is traditionally eaten on Thursday evenings and followed by ‘pannakor’ – lacy pancakes served with whipped cream and fruit jam. It’s a very satisfying meal and can easily be adapted to feed more people. It is also good garnished with a sprinkling of crispbread crumbs.
This heartwarming recipe is taken from ours and Signe Johansen’s cookbook Smörgåsbord
350g (12oz) dried yellow split peas
1 tbsp olive oil
1 onion, diced
2 celery sticks, diced
1 large carrot, diced
150g (5.5oz) diced smoked pancetta
2 garlic cloves, minced
small bunch of thyme sprigs, leaves picked and roughly chopped
2 litres (3.5 pints) good-quality ham or chicken stock
crusty bread, to serve
Begin by soaking the split peas in plenty of cold water overnight. Drain and set aside the following day.
Heat the olive oil in a large saucepan and add the onion. Fry for 5 minutes, until softened. Add the celery and carrot cooking over a low heat for about 10 minutes.
Adding the pancetta, fry for a few minutes until crisp and browned. Then, stir through the garlic and thyme and cook briefly until no longer fragrant. Add the split peas and stock, bring to the boil, the lower the heat and simmer for around 1-2 hours, until the peas are soft and starting to break up. Stir occasionally and remove any foam. Serve the split pea soup with crusty bread.