Yellow Pea Soup With Cherry Tomatoes and Parsley (Artsoppa)

Prep Time
Cook Time
1h 30m
Ready In

"This smooth, savory soup is Sweden's national dish. It's a Thursday night staple for everyone, including royalty. In fact, Yellow Pea Soup was used to assassinate King Eric XIV on a Thursday night in the late 1500's, where he was served a bowl laced with arsenic. This soup is traditionally made with yellow peas, which need to soak overnight. The soup is normally eaten with Swedish pancakes as dessert. From a cookbook "The Swedish Table". PREP TIME DOESN'T INCLUDE OVERNIGHT SOAK FOR PEAS"

Original recipe yields 7 servings


  • Serving Size: 1 (487.8 g)
  • Calories 467.8
  • Total Fat - 15.7 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 54.9 mg
  • Sodium - 444.5 mg
  • Total Carbohydrate - 45.4 g
  • Dietary Fiber - 18 g
  • Sugars - 7.6 g
  • Protein - 38.1 g
  • Calcium - 68.8 mg
  • Iron - 4 mg
  • Vitamin C - 10.8 mg
  • Thiamin - 0.5 mg

Step 1

In a medium pot, combine olive oil, onion, carrot and celery. Cook over medium heat, stirring occasionally, until the veggies are tender, about 5-8 minutes.

Step 2

Add peas, broth, water, pork shank and bay leaves. Bring to a boil, reduce to simmer, and cook until peas are tender, about 1 hour. Add more water if needed. Season with salt and pepper.

Step 3

Remove shank and take meat off the bone, discard the bone. Cut or shred the meat and set aside.

Step 4

Using an immersion blender, blend the soup until smooth. You can also use a regular blender, but work in batches and don't overfill.

Step 5

The soup will be very thick - add more water to thin as necessary. Adjust seasoning.

Step 6

Return the meat to the soup.

Step 7

While the peas are cooking, combine the finely chopped tomatoes, the garlic and the olive oil in a small bowl. Let marinade while peas are cooking, about one hour.

Step 8

When ready to serve, ladle soup into wide soup bowls and add a generous tablespoon of marinated tomatoes in the center.

Tips & Variations

No special items needed.