Authentic Swedish Aertsoppa (Pea Soup) Recipe

Introduction

Aertsoppa, more commonly recognized as Pea Soup in many culinary circles, stands as a testament to the rich culinary heritage of Sweden. This hearty, thick, and creamy soup has been a staple on Scandinavian tables for centuries, celebrated for its comforting warmth and wholesome ingredients. Originating during medieval times, the dish was traditionally crafted by peasants due to the affordability and widespread availability of dried peas. Over generations, Aertsoppa has evolved from a humble peasant dish into a cherished national delicacy, appreciated not only for its flavor but also for its nutritional value and simplicity of preparation. At Love With Recipes, we are delighted to bring you a comprehensive, detailed guide to making authentic Swedish Aertsoppa, ensuring that each step is meticulously explained so you can recreate this classic dish with confidence and authenticity.

Time

• Preparation Time: 15-30 minutes (excluding soaking time)
• Cooking Time: 1.5 to 2 hours (can be reduced with pressure cooking)
• Soaking Time: 6-8 hours or overnight
• Total Time: Approximately 8-10 hours including soaking, or around 2-2.5 hours if soaking is expedited using quick methods or pressure cookers

Needed Equipment

• Large Heavy-Bottomed Pot: Essential for even heat distribution during long simmering
• Sharp Knife and Cutting Board: For chopping onions and other ingredients
• Measuring Cups and Spoons: Precise measurement of ingredients
• Immersion Blender or Regular Blender: For blending the soup to desired consistency
• Strainer or Sieve: Optional, for rinsing peas or straining excess solids
• Wooden Spoon or Heat-Resistant Spatula: For stirring and sautéing
• Kitchen Tongs or Slotted Spoon: For handling ham or pork pieces
• Timer or Clock: To monitor cooking durations
• Storage Containers: For leftovers
• Optional Pressure Cooker: To significantly reduce cooking time

Tags

• Swedish Cuisine
• Comfort Food
• Hearty Soup
• Traditional Recipes
• Vegetarian Options
• Gluten-Free
• Healthy Eating

Serving Size

Serves approximately 6-8 generous bowls, depending on portion size. Adjust ingredients proportionally if serving a larger or smaller group.

Difficulty Level

Intermediate. While the process is straightforward, achieving the perfect consistency and flavor balance requires attention to detail, especially during the soaking and simmering phases. Knowledge of basic cooking techniques like sautéing, simmering, and blending will be beneficial.

Allergen Information

• Allergens: Contains peas (legume), potential cross-contact with gluten if added bread, and possible traces of soy or other ingredients depending on variations.
• Note: Traditional recipes include ham or salted pork; if making vegetarian or vegan, omit these ingredients.

Dietary Preference

• Vegetarian: Yes, by omitting meat components
• Vegan: Yes, with appropriate substitutions (no animal products)
• Gluten-Free: Yes
• Low Fat: Yes, especially if lean meats are used or omitted

Course

Main Course, Appetizer, or Comfort Food Dish

Cuisine

Swedish / Scandinavian

Ingredients

Instructions

1. Preparing the Peas

Begin by thoroughly rinsing the dried split peas under cold running water. This step removes dust, dirt, and any residual debris from packaging. Once rinsed, transfer the peas into a large mixing bowl or container and cover them with plenty of cold water. Ensure the water level is at least twice the height of the peas, as they will expand during soaking. Cover the bowl with a clean kitchen towel or plastic wrap and let the peas soak overnight or for a minimum of 6-8 hours. This soaking process is crucial as it softens the peas, reduces cooking time, and enhances digestibility. For those short on time, a quick soak can be achieved by boiling the peas for 2 minutes, removing from heat, and letting them sit, covered, for an hour. However, overnight soaking yields the best texture and flavor.

2. Preparing the Meat and Aromatics

While the peas are soaking, prepare the meat component. If using a ham hock or salted pork, rinse it under cold water to remove excess salt and surface impurities. This step helps control the saltiness of the final dish. Peel and finely chop the onions, and set aside. If including carrots and celery, wash and dice them into uniform pieces to ensure even cooking. These vegetables add subtle sweetness and depth to the soup, balancing the savory flavor of the meat. For vegetarian versions, simply omit the meat and increase the vegetable content or add smoked paprika for smoky flavor.

3. Initial Sauté

In a large, heavy-bottomed pot, heat a small amount of oil (vegetable or olive oil) over medium heat. Add the chopped onions and sauté until they become translucent and fragrant, about 5 minutes. If you are using carrots and celery, add them now and cook for an additional 5 minutes, stirring occasionally. This step enhances the sweetness and aroma of the vegetables, creating a flavorful base for the soup. Sautéing is essential for developing depth of flavor and ensuring that the aromatics are well-integrated into the soup.

4. Adding the Peas and Liquids

Drain the soaked peas from their soaking water, which may contain some residual impurities. Rinse them again briefly if desired. Add the drained peas to the sautéed vegetables in the pot. Pour in 8 to 10 cups of water or broth, enough to cover the peas and meat by about an inch. Using broth adds richness, but water works equally well, especially if you prefer a lighter, cleaner taste. Stir gently to combine all ingredients. Add the bay leaves and thyme, and season with salt and pepper, keeping in mind that the ham or salted pork will contribute additional saltiness. Remember to taste and adjust seasoning later as the soup cooks.

5. Cooking the Soup

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the soup to simmer gently for approximately 1.5 to 2 hours. During this time, the peas will soften and break down, creating the characteristic creamy texture of Aertsoppa. The meat will become tender, and flavors will meld. If using a pressure cooker, this process can be expedited by cooking under high pressure for about 30-40 minutes, which significantly shortens the total time. Remember to release pressure carefully and check for tenderness. Stir occasionally to prevent sticking at the bottom of the pot and to ensure even cooking.

6. Removing and Preparing the Meat

Once the peas are tender, carefully remove the ham hock or salted pork from the pot using tongs or a slotted spoon. Set the meat aside to cool slightly. When cool enough to handle, shred the meat into bite-sized pieces, discarding any bones or excessive fat. Return the shredded meat to the soup, stirring well to incorporate the flavors. This step enhances the soup’s hearty quality and ensures the meat is evenly distributed.

7. Blending or Mashing the Soup

For a smoother consistency, use an immersion blender directly in the pot to partially blend the soup until it reaches your preferred texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and then return it to the pot. For a chunkier soup, simply use a potato masher to mash some of the peas and vegetables directly in the pot. This flexibility allows you to customize the soup’s creaminess to suit personal taste. Be cautious when blending hot liquids—do so in small batches and keep the lid slightly ajar to prevent splatters.

8. Final Seasoning and Serving

Taste the soup and adjust seasoning as necessary. Add more salt or pepper if needed. Remove bay leaves and thyme sprigs before serving. Ladle the hot Aertsoppa into bowls. Garnish with a dollop of sour cream or crème fraîche and sprinkle with freshly chopped herbs such as parsley or dill for added freshness. Serve immediately with crusty Swedish bread or rye bread on the side, complementing the hearty nature of the soup. The soup can be enjoyed on its own or with additional condiments like mustard or pickles for extra flavor.

Preparation Tips

• Ensure thorough soaking of peas for optimal tenderness and shorter cooking times.
• Use high-quality, smoked ham or salted pork for authentic flavor, but adjust salt accordingly.
• If you prefer a vegetarian or vegan version, substitute the meat with smoked paprika, mushrooms, or additional vegetables like leeks or parsnips.
• Adjust the consistency of the soup by blending more or less of it, depending on preference.
• For a richer flavor, add a splash of cream or a drizzle of good-quality olive oil before serving.
• Prepare the soup a day ahead; it often tastes better after sitting, allowing flavors to meld.

Nutritional Information

Tips and Tricks

• For extra smoky flavor, add smoked paprika or a dash of liquid smoke during cooking.
• To make the soup more nutritious, incorporate additional vegetables like kale, leeks, or parsnips.
• If you prefer a vegan version, substitute the meat with smoked tofu or tempeh, seasoned appropriately.
• Always taste the soup before serving and adjust the salt and seasoning to your preference.
• Use homemade or high-quality store-bought broth for richer flavor.

Add-ons

• Crunchy croutons or toasted bread cubes
• Extra sour cream or Greek yogurt for creaminess
• Pickled vegetables or mustard on the side
• Cheese shavings, such as aged Swedish cheese
• Hard-boiled eggs for added protein

Side Dishes

• Rustic crusty bread or rye bread
• Swedish crispbread (knäckebröd)
• Pickled cucumbers or beets
• Simple green salad with vinaigrette

Improvements

• Enhance flavor by roasting vegetables before adding to the soup for a caramelized depth.
• Incorporate herbs like bay leaf, thyme, or dill early in cooking for aromatic complexity.
• Use homemade broth instead of stock cubes for a richer, more natural flavor.
• Experiment with different peas, such as yellow or split green peas, for subtle variations in taste and color.

Save and Store

Allow the soup to cool completely before transferring to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, gently warm on the stovetop over low heat, stirring occasionally. If the soup has thickened too much after refrigeration, add a splash of hot water or broth to restore the desired consistency. For best results, reheat gently to preserve the soup’s texture and flavor.

FAQ

Can I make Aertsoppa vegetarian or vegan?

Absolutely. Simply omit the ham or salted pork. To add smoky flavor, incorporate smoked paprika, liquid smoke, or roasted vegetables like mushrooms or smoked tofu. Use vegetable broth to keep it plant-based.

How long can I keep leftovers?

Leftover Aertsoppa can be refrigerated in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months. Thaw and reheat thoroughly before serving.

Can I use fresh peas instead of dried?

Fresh peas can be used, but they will require less cooking time. Adjust the recipe accordingly; fresh peas typically cook in 10-15 minutes, so add them later in the process to avoid overcooking.

Is Aertsoppa gluten-free?

Yes, traditionally gluten-free. Be cautious with added bread or croutons, which contain gluten unless specified gluten-free.

What variations exist?

Besides vegetarian and vegan adaptations, you can add potatoes for extra heartiness, or incorporate different herbs like dill or parsley for fresh flavor. Experimenting with different types of peas or adding a splash of cream can also diversify the dish.

Conclusion

Aertsoppa remains one of the quintessential comfort foods of Sweden, embodying simplicity, warmth, and nourishment. Its rich history and timeless appeal make it a perfect dish to serve during cold weather or when seeking a hearty, satisfying meal. By understanding each step in the preparation process and customizing ingredients to your preferences, you can craft an authentic Swedish pea soup that rivals traditional recipes. Whether enjoyed as a main course or a starter, Aertsoppa offers a taste of Scandinavian heritage that warms both body and soul. For more delicious recipes and culinary insights, visit Love With Recipes, your trusted source for timeless and contemporary dishes.

References

• Swedish Food: The History and Tradition of Aertsoppa, Scandinavian Culinary Heritage Journal
• Traditional Swedish Recipes and Cooking Techniques, Nordic Food & Culture Institute