SWEDISH YELLOW SPLIT PEA SOUP

I first ate this soup while working on a ship in Norway. The crew was predominantly Swedish, so it was often served. There are various versions, but this one comes courtesy of my dear friend Anders, whose family have farmed in the Swedish village of Nas for 400 years. This recipe has been passed down through all those generations, so is as authentic as you can get. It’s also, as Anders would say, scrumptious.

Preparation 10 minutes,plus soaking Cooking 3 hours Serves 4

500G YELLOW SPLIT PEAS 2 LITRES HAM STOCK 300G HAM

1 ONION, FINELY CHOPPED

A FEW SPRIGS OF THYME (OR ½ TSP DRIED THYME)

1 BAY LEAF

1 Soak the yellow split peas in lots of water overnight. Remove the dried floating shells, then drain. (Not all yellow peas need soaking, so you might be able to miss this bit out – check the instructions on the packet.)

2 Add your ham stock to a big pot with the peas, the ham (cut or shredded into good-sized chunks), the onion, thyme and bay leaf.

3 Bring to the boil, remove the foam that forms on the surface, and then let it gently simmer for 3 hours, stirring occasionally. If the soup is too thick, add water to get the consistency you like, but Anders’s family likes it fairly thick, as do I. More stew than soup.