Ærtesuppe (Danish Pea Soup)

Thick yellow pea soup, traditionally served with ham or smoked meat.

Ingredients (Serves 4–6)

• 250 g yellow split peas

• 1 liter water or vegetable stock

• 200 g smoked ham, diced (or ham hock)

• 1 large onion, chopped

• 2 carrots, diced

• 1 small leek, sliced

• 1 tsp salt (adjust to taste)

• Freshly ground black pepper, to taste

• Optional garnish: chopped fresh parsley or croutons

Preparation

1. Prepare the peas:

   • Rinse yellow split peas under cold water.

2. Cook the soup:

   • In a large pot, combine peas, water or stock, smoked ham, onion, carrots, and leek.

   • Bring to a boil, then reduce heat and simmer gently for 45–60 minutes until peas are soft and soup thickens.

   • Stir occasionally to prevent sticking.

3. Blend (optional):

   • For a smoother texture, use an immersion blender to partially or fully puree the soup.

4. Season and serve:

   • Adjust salt and pepper to taste.

   • Garnish with chopped parsley or serve with croutons for added texture.

Serving Suggestions

• Serve with rye bread or crispbread on the side.

• Excellent as a starter or main course with hearty toppings.

Cooking Tips

• Soak peas briefly for faster cooking, though not required.

• Use smoked ham or ham hock for authentic Danish flavor.

• Leftover soup can be reheated and often tastes even better the next day.