Nordic Pea Soup

By • February 6, 2015 0 Comments

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Author Notes: This is a true Nordic favorite. There are few things better than pea soup on a cold winter day when you worry that your nose might fall off because of the Arctic temperatures. Make a big serving and eat it throughout the week; it tastes much more better on the second or third day. The perfect soup to make on a lazy Sunday for a busy week when leftovers are more than welcome!

In Finland, green peas are used, but to make a Swedish/Norwegian/Danish version, use yellow peas instead. If you can't find smoked pork shank, substitute it with (smoked) bacon. This soup can be made vegetarian by simply leaving the meat out. To still get a wonderful smoky flavor, you could add a pinch of smoked salt. Some people prefer to add one or two diced carrots to the soup; it's really up to you. If you do, just add it to the pot with the onion. The cooking times listed below are minimum cooking times; the longer you cook it on low heat, the better it gets. Many like to add mustard to their soup. The mustard is always being served on the side so everyone can stir it in to ones taste.
Sini | My Blue&White Kitchen


Serves 6–8

  • 1 pound dried whole green peas, picked over, rinsed, & soaked for 10 hours
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 10 ½ cups water
  • 2 teaspoons fine sea salt
  • 2 teaspoons dried marjoram
  • ¾ pounds smoked pork shank with bone
  • optional: mustard, for serving
  1. In a big pot, heat the olive oil on medium heat. Add the onion and cook until soft. Add the water, salt, marjoram, peas, and pork shank. Bring to a boil and let simmer for at least an hour.
  2. Remove the shank. Shred meat and discard skin and fat. Return the meat and bone back to the pot. Cook for at least another hour. Add more liquid if necessary. Should the soup look too thin, cook it without a lid for a while.
  3. Taste and season. Discard the bone before serving.
  4. Serve with mustard if preferred and rye bread or crispbread.

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