Swedish Thursday Feast: Ärtsoppa and Pancakes

Why You’ll Love This Recipe

• Classic Swedish Thursday comfort: hearty, savory soup followed by delicate pancakes.
• Balanced flavors: smoky pork, thyme, and bright Swedish mustard.
• Ultra-thin, lacy pancakes that cook in under a minute per side.
• Smart timing: batter rests while the soup simmers—efficient and relaxed.

Grocery List

• Produce: 1 large onion, 2 medium carrots
• Dairy: Eggs (3), milk (2 cups), heavy cream (1 cup), butter
• Pantry: Yellow split peas (500 g), smoked ham hock (700 g), lingonberry or strawberry jam, Swedish mustard, bay leaves, dried thyme, whole allspice, sugar, salt, black pepper, apple cider vinegar (optional), all-purpose flour

Full Ingredients

For the Ärtsoppa (Swedish Yellow Split-Pea Soup)

• Yellow split peas: 500 g (2 1/2 cups), rinsed
• Smoked ham hock: about 700 g (or 500–700 g salted pork/ham bone)
• Onion: 1 large (about 200 g), peeled and halved
• Carrots: 2 medium (about 200 g), peeled and diced 1 cm
• Bay leaves: 2
• Whole allspice: 6 (or 1/2 tsp ground)
• Dried thyme: 1 tsp (or 2–3 fresh sprigs)
• Water: 2 L (8 cups), plus up to 250 ml (1 cup) to adjust consistency
• Swedish mustard (stark or sötstark): 1–2 Tbsp for the pot, plus more to serve
• Black pepper: 1/2 tsp, freshly ground
• Kosher salt: to taste (ham can be salty)
• Apple cider vinegar: 1 tsp (optional, for brightness)

For the Pannkakor (Ultra-Thin Pancakes) and Toppings

• Eggs: 3 large
• Milk: 500 ml (2 cups), preferably whole
• All-purpose flour: 125 g (1 cup), spooned and leveled
• Granulated sugar: 1 Tbsp
• Fine salt: 1/4 tsp
• Unsalted butter: 2 Tbsp melted for the batter, plus 2–3 Tbsp for the pan
• Heavy cream: 240 ml (1 cup), cold
• Sugar for whipping: 1 Tbsp
• Vanilla extract: 1/2 tsp (optional)
• Lingonberry or strawberry jam: about 3/4 cup (180–200 g)

Step-by-Step Instructions

Step 1: Rinse peas and prep the aromatics

Rinse the yellow split peas under cold water until it runs mostly clear. Peel and halve the onion. Peel and dice the carrots into 1 cm pieces; set the carrots aside for later. Measure out the bay leaves, allspice, thyme, and water so you can move quickly once the pot is on the heat.

Step 2: Build the soup base and simmer 60 minutes

In a large pot, combine peas, ham hock, halved onion, bay leaves, allspice, thyme, and 2 L (8 cups) water. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim any foam. Partially cover and simmer for 60 minutes, stirring twice to prevent sticking. If the level drops below the peas, add hot water 1/2 cup at a time.

Step 3: Mix and rest the pancake batter

While the soup simmers, whisk eggs with half the milk in a medium bowl. Add flour, sugar, and salt; whisk until smooth. Whisk in remaining milk, then the melted butter. Cover and rest 30 minutes at room temperature (this relaxes gluten and yields lacy, ultra-thin pancakes). The rest fits within the soup simmer time.

Step 4: Add vegetables and finish simmering

After 60 minutes, lift the ham hock to a cutting board. Add the diced carrots to the pot. Remove skin and bone from the ham, dice the meat, and return it to the pot. Continue simmering, partially covered, for 40 minutes more, stirring occasionally, until the peas are tender and mostly broken down.

Step 5: Season and brighten the soup

Fish out the onion halves and bay leaves. Stir in 1 Tbsp Swedish mustard and the black pepper. Taste and add salt as needed (ham varies in salinity). For a gentle tang, add 1 tsp apple cider vinegar. If the soup seems too thick, stir in up to 250 ml (1 cup) hot water; if too thin, simmer uncovered 5–10 minutes. Keep warm over low heat.

Step 6: Whip the cream and warm the plates

In a chilled bowl, whip the heavy cream with 1 Tbsp sugar (and vanilla, if using) to soft peaks. Transfer to the fridge. Heat your oven to 200°F/90°C to keep pancakes warm as you cook.

Step 7: Cook ultra-thin pancakes

Heat a 10-inch nonstick or well-seasoned skillet over medium heat for 2 minutes. Lightly brush with butter. Pour in about 60 ml (1/4 cup) batter, swirling to a thin, even layer. Cook 45–60 seconds until the edges turn lacy and the underside is golden. Flip and cook 20–30 seconds more. Transfer to a warm plate in the oven. Repeat, buttering the pan lightly between pancakes. You should get 12–14 pancakes.

Step 8: Serve, Swedish Thursday-style

Ladle the soup into warm bowls and offer extra Swedish mustard at the table. Plate 2 pancakes per person with spoonfuls of lingonberry or strawberry jam and a generous dollop of whipped cream. Eat the soup first, then pancakes for dessert—just like a cozy Swedish Thursday.

Pro Tips

• No soak needed: yellow split peas soften well in 1 1/2–2 hours. Rinsing removes surface starch for a cleaner broth.
• Skim early: the first 10 minutes of simmering create most of the foam—skimming now keeps flavors clean.
• Lace those pancakes: a well-heated pan and a thin batter are the secrets to delicate, ultra-thin pancakes.
• Mustard matters: use Swedish sötstark (sweet-strong) or stark senap; it adds both warmth and sweetness to the soup.
• Texture tweak: for a smoother soup, whisk vigorously for 30 seconds or pulse with an immersion blender a few times—don’t over-purée.

Variations

• Vegetarian ärtsoppa: replace ham with 1 Tbsp soy sauce and 1/2 tsp smoked paprika; simmer with a Parmesan rind for depth (remove before serving).
• Extra porky: crisp 150 g diced smoked bacon, add at the end for texture and smoky pops.
• Gluten-free pancakes: swap in a cup-for-cup gluten-free blend; add 1 extra tablespoon milk if the batter seems thick.

Storage & Make-Ahead

Soup keeps 4 days refrigerated or 3 months frozen; cool completely before storing. It will thicken on chilling—loosen with water when reheating. Pancake batter can be made up to 24 hours ahead (whisk before using). Cooked pancakes keep 2 days in the fridge; reheat in a 300°F/150°C oven for 5–7 minutes or briefly in a dry skillet. Whipped cream is best the day it’s made; stabilize with 1 Tbsp sour cream if holding longer than 4 hours.

Nutrition (per serving)

Approximate for 1/6 of the recipe (soup + two pancakes with jam and whipped cream): 820–900 kcal; 34–40 g protein; 85–95 g carbohydrates; 28–35 g fat; 11–14 g fiber; 1,300–1,800 mg sodium (varies with ham and mustard).