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Gule Ærter (Danish Yellow Split Pea Soup)

The Quirky Foodster Team

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15 min (plus soaking)
Prep
2 hr
Cook

Ingredients

  • 500 g (2 1/2 cups) dried yellow split peas, rinsed
  • 1.5 l (6 cups) water
  • 500 g smoked pork (bacon joint or ham hock)
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 1 leek, sliced
  • 2 bay leaves
  • 4 whole cloves
  • 1 tsp dried thyme
  • Salt and black pepper, to taste

Method

  1. Soak the split peas in cold water for at least 4 hours, then drain.
  2. Place the peas, water and smoked pork in a large pot and bring to a boil, skimming any foam.
  3. Reduce heat and simmer gently for 1 hour, partially covered.
  4. Add the onion, carrots, leek, bay leaves, cloves and thyme, and simmer a further 45-60 minutes until the peas break down and the pork is tender.
  5. Remove the pork, shred the meat and discard the bone and fat, then return the meat to the soup.
  6. Season with salt and pepper to taste before serving hot.

Introduction: A hearty winter soup built on dried yellow split peas and smoked pork, gule ærter has warmed Danish households for centuries and is especially associated with cold-weather gatherings and the run-up to Christmas.

Cultural Background: A hearty winter soup built on dried yellow split peas and smoked pork, gule ærter has warmed Danish households for centuries and is especially associated with cold-weather gatherings and the run-up to Christmas. It's often served with rye bread and a shot of snaps on the side.

Tips: Stir occasionally toward the end of cooking to prevent the peas from catching on the bottom of the pot. A splash of vinegar at the table brightens the rich, savoury broth.

Variations: Add a sliced smoked sausage (medisterpølse) for an even heartier version. Blend part of the soup for a smoother texture while keeping some peas whole. Replace the smoked pork with smoked paprika, a bay-leaf-heavy vegetable stock and a knob of butter for a satisfying vegetarian version.

Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat gently on the stovetop, adding a little water or stock if the soup has thickened.

Nutrition: Approx. 410 kcal, 28g protein, 14g fat, 46g carbohydrates per serving.

FAQs

Q: Do I need to soak the peas?
A: Soaking speeds up cooking and helps the peas break down evenly, though a longer simmer can compensate if you skip it.

Q: What's traditionally served alongside gule ærter?
A: Rye bread, mustard and a small glass of aquavit (snaps) are the classic accompaniments.

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