So this is the soup that started the tradition of eating soup on a Thursday night in Sweden. History has it that the King of Sweden was killed after poison was added to his bowl of Yellow Pea Soup. This meal is usually served with rye bread or a rye cracker and Swedish mustard. A dessert of pancakes with strawberry jam and cream is traditionally eaten after the soup. I made this soup in a pot but a slow cooker is another option.
500g yellow split peas
2 tbsp oil
1 large onion, sliced
500g - 800g ham hock
2 litres stock (2 litres water + 8 tsp vaxtkraft parsley stock concentrate)
1 bunch thyme springs
1 tsp chopped thyme + 1 tsp chopped marjoram (I used dried)
1. Soak the split peas in cold water overnight then drain.
2. Heat oil in large saucepan. Add the onion and ham hock and cook until onion is browned. Add stock and simmer for 1 hour.
3. Add split peas, bay leaf and thyme sprigs and cook for a further 1 hour. Skim off any foam that rises to the top.
4. Remove the hock and cut into chunks. Place back into the pot.
5. Add thyme and marjoram to the split peas.
6. Serve with Swedish mustard (a sweeter and milder mustard) and Knackebrod (rye cracker).