Ärtsoppa — Yellow Pea Soup with Smoked Ham Hock, Carrots & Onions

Ingredients

• 2 cups dried yellow split peas, rinsed
• 1 lb Smoked Ham Hock
• 2 Carrots, diced
• 2 Onions, diced
• 8 cups water
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 2 tbsp coarse Swedish mustard, plus more at the table
• Salt and black pepper

Method

1. Cover the peas with the water in a big pot and bring to a boil. Skim the foam that rises in the first 10 minutes — it is starch, and skimming it keeps the soup clean-tasting.
2. Add the Smoked Ham Hock, Carrots, Onions, marjoram, and thyme. Simmer covered and lazy for 75–90 minutes, stirring occasionally so nothing catches on the bottom.
3. When the peas have collapsed and the soup coats a spoon, lift out the Smoked Ham Hock, shred or dice the meat, and return it to the pot. Discard bone and skin.
4. Season with salt and a lot of black pepper, then stir in the mustard off the heat.
5. Serve with more mustard on the side so everyone can adjust their own bowl. It thickens dramatically in the fridge — loosen with water when reheating.