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Split Pea Soup

Serves 6-8

Ertesuppe is a perfect, comforting soup for colder weather. Put the peas in to soak the night before you plan to make the soup.


  • Dried Green Split Peas 680 g
  • Unsalted Butter 2½ Tbs
  • Carrots 3 large, peeled and finely diced
  • Yellow Onion 1 large, finely diced
  • Garlic 4 cloves, crushed
  • Ham 120 g, finely diced
  • Low Sodium Chicken Broth 8 cups
  • Water 6-8 cups
  • Freshly Ground Black Pepper to taste

To Garnish

  • Flat Leaf Parsley chopped, ¼ cup
  • Ham 60 g, cut into thin strips

Cook It

  1. Soak the peas in water overnight. The next day, drain and rinse.
  2. Place the butter in a large saucepan over medium low heat, add the carrots, onion, garlic and ham and cook, stirring frequently for 12 minutes.
  3. Add the peas, stirring to combine.
  4. Cook, stirring often, for 8 minutes.
  5. Add the chicken broth and 6 cups water. Bring to a boil over high heat; then reduce the heat and simmer, stirring frequently to prevent the bottom from burning, about 1 hour 10 minutes or until peas are very tender, skimming and discarding any scum that forms, and adding additional water if the soup thickens too quickly.
  6. Remove about a third of the soup and allow to cool for 10 minutes, then purée in a blender and return to the soup, stirring to combine.
  7. Season with salt and pepper. Garnish with parsley and ham before serving.

Recipe courtesy of Viking Cruises.