Gul Ertesuppe

Name: Gul Ertesuppe
Yield: 7
Cuisine: Norway
Ingredients: Dried yellow split peas, rinsed — 400 g (14 oz); Ham hock or smoked pork knuckle — about 600 g (1.3 lb); Onion, chopped — 1; Carrots, diced — 2; Leek, sliced — 1; Water — 1.9 L (64 fl oz); Bay leaves — 2; Salt and pepper — to taste

The Quirky Foodster Team

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Servings

Ingredients

Dried yellow split peas, rinsed — 400 g (14 oz)
Ham hock or smoked pork knuckle — about 600 g (1.3 lb)
Onion, chopped — 1
Carrots, diced — 2
Leek, sliced — 1
Water — 1.9 L (64 fl oz)
Bay leaves — 2
Salt and pepper — to taste

Method

Combine the split peas, ham hock, onion, water and bay leaves in a large pot.
Bring to a boil, then reduce to a simmer and cook, partially covered, for 1.5 hours, skimming any foam.
Add the carrots and leek, and continue simmering for a further 30–40 minutes until the peas have broken down and the soup has thickened.
Remove the ham hock, shred the meat off the bone, and return it to the pot, discarding the bone.
Season with salt and pepper before serving hot.

Introduction: A thick, warming yellow split pea soup simmered with ham hock, traditionally eaten on Thursdays across Norway.

Cultural Background: Yellow pea soup has a long-standing tradition in Norway, historically eaten on Thursdays (a custom with roots in older religious practice), its rich, hearty character offering comfort through the colder months.

Tips: Stir occasionally during the long simmer to prevent the peas from sticking and burning on the bottom. Removing the ham hock to shred the meat separately makes it easier to distribute evenly through the soup.

Variations: Add a diced potato for extra heartiness. Serve with a slice of flatbread (flatbrød) on the side, a traditional pairing.

Storage: Refrigerate in an airtight container for up to 4 days; the soup often tastes even better the next day.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if it has thickened too much.

FAQs:

Q: Why is this soup traditionally eaten on Thursdays?

A: The custom has roots in older religious observance, historically tied to fasting practices before Friday, and it has persisted as a beloved weekly tradition.

Q: Can this soup be made without ham?

A: Yes, a vegetarian version can be made using vegetable stock, though the ham hock adds significant traditional flavour.