Swedish ärtsoppa yellow pea soup with ham

Ingredients

For 1 serving

• Split peas80 g
• Cooked ham60 g
• Onion50 g
• Vegetable broth600 ml
• Dried marjoram1 g
• Dried thyme1 g
• Mustard10 g
• Rye bread1
• Saltto taste

Contains: gluten, celery, mustard,

In season: October – March

Method

1. Rinse the split peas in a sieve under cold water until it runs clear. Finely chop the onion.
2. Put the peas, onion, dried marjoram, dried thyme and vegetable stock in a pot and bring to the boil over medium heat, skimming the surface with a spoon.
3. Lower the heat and simmer, lid ajar, for 55 minutes, stirring now and then so they don't stick, until the peas have broken down into a thick soup; add hot water if it gets too dry.
4. Meanwhile dice the ham; stir it into the soup for the last 5 minutes and season with salt.
5. Toast the rye bread and serve the soup with a teaspoon of mustard to stir in to taste and the bread on the side.