Indulge in the rich and savory flavors of Traditional Danish Split Pea Soup. Made with smoked pork hock and a medley of vegetables, this easy-to-make soup is a hearty and delicious meal. Serve it hot with Danish rye bread and butter for a truly satisfying experience.
Course Soups
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Servings 8
Author N. Jay Sorensen, MBA RDN
Ingredients
2tbspolive oil
1lbdried split peas
1large onionchopped
2medium carrotschopped
2celery stalkschopped
1leekchopped (optional)
¼celery rootchopped (optional)
1smoked pork hockabout 1 lb
8cupswater
2bay leaves
1tspdried thyme
Salt and pepper to taste
1-2tbspwhite vinegaroptional
2tbspchopped parsley and/or dill
Instructions
Rinse the split peas in a colander and remove any debris.
In a large pot, sauté the onion, carrots, celery, and leek (if using) over medium heat until the vegetables are tender, which should take about 5-7 minutes.
Add the smoked pork hock, water, split peas, bay leaves, and thyme to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally.
Remove the pork hock from the pot and let cool slightly. Remove any meat from the bones and return the meat to the pot.
Discard the bay leaves and season the soup with salt and pepper to taste. If desired, add 1-2 tablespoons of white vinegar to give the soup a slightly tangy flavor.
Garnish each bowl with chopped parsley and/or dill.
Serve hot with Danish rye bread and butter on the side.
Notes
This classic recipe for Traditional Danish Split Pea Soup is incredibly flavorful and easy to prepare. The smoked pork hock imparts a rich taste, while the combination of vegetables adds a delightful sweetness. Enjoy a heartwarming and delicious meal by serving it piping hot alongside Danish rye bread and butter.