Swedish yellow pea soup

Traditional Swedish pea soup with yellow split peas and cured pork, served with mustard and crispbread. Eaten classically on Thursdays.

• 400 g dried yellow split peas
• 400 g lightly salted pork belly or kasseler
• 1 yellow onion, roughly chopped
• 1 tsp marjoram
• Salt and white pepper
• Water
• Sharp mustard to serve
• Crispbread or rye bread to serve

Method

1. 1
   Rinse the peas and soak in plenty of cold water for at least 8 hours or overnight.
2. 2
   Drain the soaking water. Put peas, pork and onion in a large pot. Cover with water (about 1.5 litres).
3. 3
   Bring to the boil and skim off any foam. Reduce heat and simmer covered for 1.5–2 hours until the peas are completely soft.
4. 4
   Remove the pork and cut into slices. Season the soup with marjoram, salt and pepper.
5. 5
   Serve the soup hot with slices of pork, a dollop of mustard and bread.