Entree: Sweden – Stockholm & Central Sweden – Ärtsoppa med Pannkakor (Traditional Swedish yellow split-pea soup served with thin pancakes)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 35 min

Additional 30 min

Total 2 hrs 25 min

Ingredients

Soup:
- 2 cups (400 g) dried yellow split peas
- 1 smoked ham hock, approx. 1 lb (450 g)
- 8 cups (1.92 L) water or low-sodium stock
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced, about 6 oz (170 g)
- 1 bay leaf
- 1 tsp (1 g) dried thyme
- Salt and white pepper to taste
- Dijon mustard or Swedish mustard, to serve (optional)

Pannkakor (thin Swedish pancakes):
- 2 cups (240 g) all-purpose flour
- 2 1/2 cups (600 ml) milk
- 4 large eggs, approx. 200 g total
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) salt
- 3 tbsp (45 g) butter, plus more for frying
- Lingonberry jam or other tart berry jam, to serve

Instructions

1. Rinse the dried yellow peas under cold water until the rinse runs clear. Place peas in a large pot with the smoked ham hock and cover with the water or stock. Bring to a boil, then reduce to a simmer and skim any foam.  
2. Add the chopped onion, diced carrots, bay leaf, and dried thyme. Simmer gently, uncovered, for about 1 to 1 1/2 hours, stirring occasionally, until the peas are very soft and the soup is thick. Add more water if needed to reach desired consistency.  
3. Remove the ham hock from the pot, shred the meat and discard skin and bone, then return the shredded meat to the soup. Season with salt and white pepper to taste. Keep warm on low heat.  
4. Meanwhile make the pancake batter: in a large bowl whisk the flour, milk, eggs, sugar, and salt until smooth. Stir in 3 tbsp (45 g) melted butter. Let the batter rest 15–30 minutes.  
5. Heat a nonstick skillet over medium heat and brush lightly with butter. Pour about 1/4 cup (60 ml) batter into the pan and swirl to form a thin crepe. Cook 1–2 minutes until edges lift, flip and cook 30–60 seconds more. Repeat with remaining batter, stacking pancakes on a plate.  
6. To serve, ladle bowls of hot pea soup with a dollop of mustard if desired. Serve pancakes warm with lingonberry jam at the table so diners can spread jam on pancakes between bites of soup or enjoy pancakes separately.