Ärtsoppa - Traditional Swedish Yellow Pea Soup

Ärtsoppa - Traditional Swedish Yellow Pea Soup

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Even just for a minute... I spent most of it overseas eating amazing Sri Lankan foods and learning to cook Sri Lankan curries. So I took a month of featuring recipes from countries around the world - but I'm glad to be back into it this month!  Each month I take a suggestion from a reader and delve into the cuisine of that particular country and share what I find with you. Previously this year I've featured recipes from Croatia, Chad, Bosnia, Iran, Scotland and Cambodia - a great mix of countries, although with a distinctly European flair! If you'd like to suggest a country then hop on here and go for it! This month I'm continuing the popular European theme and featuring Sweden. Sweden was actually a very popular suggestion, suggested by three separate readers. Swedish yellow pea soup (Ärtsoppa) is a very popular dish in Sweden, in fact it is a tradition to eat it every Thursday for lunch accompanied by pancakes with jam and whipped cream! Obviously this is a vegetarian one! The main flavours come from the thyme and the mustard, so I recommend being quite heavy handed with these ingredients otherwise it will just taste like a bowl of cooked peas - nice but a bit bland. I used lemon thyme for a nice different taste, but you can use regular thyme instead. Place the rinsed and soaked yellow peas in a large soup pot and cover with the water. Bring to the boil and then reduce to a gentle simmer. Skim any foam off the top, although don't be worried if you can't get it all. Add the onion, carrot, celery and stock powder and simmer, covered for about 20 minutes. Add the thyme and continue to simmer for a further 10-20 minutes - or until the peas are completely cooked and the soup has started to thicken.

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