Danish-Style Yellow Split Pea Soup Recipe
Introduction
This Danish-style yellow split pea soup is a comforting and hearty dish perfect for chilly days. With a blend of aromatic vegetables and warming spices, it offers a delightful balance of flavors and a creamy texture that’s easy to love.
Ingredients
- 500g dried yellow split peas, soaked for at least 2 hours, rinsed
- 2 onions, finely chopped
- 1 large leek, finely chopped
- 2 medium carrots, cut into 1cm chunks
- 1 small celeriac, peeled and cut into 1cm chunks
- 2 medium parsnips, peeled and cut into 1cm chunks
- 2 litres fresh vegetable stock
- 2 tbsp sweet white miso
- 1 tsp caraway seeds
- 1 tsp white pepper, plus extra to serve
- Large pinch of ground cloves
- 6 thyme or oregano sprigs, tied
- Handful of fresh dill, chopped, to serve
- Rye bread, mustard and pickle, to serve (optional)
Instructions
- Step 1: Drain the soaked yellow split peas and bring them to a boil in a pan of salted water. Cook for 10 minutes, then drain and rinse under cold water.
- Step 2: Place the rinsed peas into a slow cooker along with the chopped onions, leek, carrots, celeriac, parsnips, vegetable stock, sweet white miso, caraway seeds, white pepper, ground cloves, and tied thyme or oregano sprigs.
- Step 3: Cover the slow cooker and cook on low heat for 6 to 8 hours, until all the vegetables and peas are tender and softened.
- Step 4: Remove the herb sprigs, then stir the soup. Adjust the consistency by adding 250-300ml of boiled water if it’s too thick.
- Step 5: Season the soup to taste with additional white pepper and salt if needed. Sprinkle the chopped fresh dill over the top before serving.
- Step 6: Serve the soup warm, accompanied by rye bread, mustard, and pickle if desired for a classic Danish touch.
Tips & Variations
- If you don’t have a slow cooker, you can simmer the soup gently on the stove for 1.5 to 2 hours until tender, stirring occasionally.
- Add a splash of lemon juice or vinegar just before serving to brighten the flavors.
- For extra creaminess, blend a portion of the soup and then stir it back in.
- Swap thyme or oregano for fresh rosemary or sage if preferred.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if it has thickened. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use green split peas instead of yellow?
Yes, green split peas can be substituted in the same quantity. Keep in mind the color and flavor may vary slightly, but the cooking time remains similar.
Is soaking the split peas necessary?
Soaking the peas helps reduce cooking time and improves digestibility, but if you’re short on time, you can skip soaking and increase the cooking time accordingly.
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Danish-Style Yellow Split Pea Soup Recipe
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Danish-style yellow split pea soup is a hearty and comforting dish, perfect for chilly days. Made with soaked yellow split peas, a medley of root vegetables, and a touch of sweet white miso for depth, this slow-cooked soup is infused with aromatic caraway seeds, cloves, and fresh herbs. Served with fresh dill and optionally paired with rye bread, mustard, and pickle, it offers a traditional Scandinavian flavor experience.
Ingredients
Legumes
- 500g dried yellow split peas, soaked for at least 2 hours, rinsed
Vegetables
- 2 onions, finely chopped
- 1 large leek, finely chopped
- 2 medium carrots, cut into 1cm chunks
- 1 small celeriac, peeled and cut into 1cm chunks
- 2 medium parsnips, peeled and cut into 1cm chunks
Liquids & Broth
- 2 litres fresh vegetable stock
Seasonings & Herbs
- 2 tbsp sweet white miso
- 1 tsp caraway seeds
- 1 tsp white pepper, plus extra to serve
- Large pinch of ground cloves
- 6 thyme or oregano sprigs, tied
- Handful of fresh dill, chopped, to serve
Optional Serving
- Rye bread
- Mustard
- Pickle
Instructions
- Prepare the yellow split peas: Drain the soaked yellow split peas thoroughly. Place them in a pan filled with salted water and bring it to a boil. Let the peas cook for 10 minutes, then drain and rinse them under cold water.
- Combine ingredients in the slow cooker: Transfer the rinsed peas to a slow cooker. Add the finely chopped onions, leek, carrots, celeriac, parsnips, sweet white miso, caraway seeds, white pepper, ground cloves, tied thyme or oregano sprigs, and pour in the fresh vegetable stock.
- Slow cook the soup: Cover the slow cooker and cook the soup on low heat for 6 to 8 hours, or until all the vegetables and peas are soft and tender.
- Finish and season the soup: Remove the thyme or oregano sprigs and discard them. Stir the soup well, adding 250 to 300ml of boiled water if the soup is too thick for your preference. Adjust the seasoning with extra white pepper and salt to taste.
- Serve: Ladle the soup into bowls and sprinkle with chopped fresh dill. Serve hot, optionally accompanied by rye bread, mustard, and pickle for a traditional Danish touch.
Notes
- Soaking the split peas for at least 2 hours helps reduce cooking time and improves digestibility.
- You can substitute thyme with oregano depending on your flavor preference.
- The addition of sweet white miso imparts a mild umami depth; it can be replaced with another mild miso or omitted for a different taste profile.
- Adjust the consistency of the soup by adding boiled water to reach your desired thickness.
- Rye bread, mustard, and pickles are traditional Danish accompaniments that pair well but are optional.
- This soup is naturally vegetarian and can be made vegan by ensuring the vegetable stock is vegan-friendly.
- Prep Time: 20 minutes (including soaking time not counted)
- Cook Time: 6 to 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Danish
Keywords: yellow split pea soup, Danish soup, slow cooker soup, vegetarian pea soup, root vegetable soup, healthy soup
