Ertesuppe
A thick yellow pea soup simmered with smoked pork hock, carrot and thyme — winter in a bowl.
Cultural Context & History
Dried yellow peas and a smoked hock make ertesuppe, a soup so filling it once counted as a full day's meal for forestry and farm workers across the eastern interior.
Ingredients
- 400 g yellow split peas (gule erter)
- 1 smoked ham hock, about 1 kg
- 2 carrots, diced
- 1 onion, diced
- 1 leek, sliced
- 1.5 litres water
- 1 tsp dried thyme
- Salt and black pepper
Recommended Tools
- Heavy stockpotHolds the hock submerged through the long, gentle simmer.
- Slotted spoonSkims the foam for a clean-tasting broth.
- Kitchen tongsLift the hot hock out to shred the meat.
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Step-by-Step Instructions
- 1
Soak the split peas in cold water overnight, then drain.
- 2
Put the peas and ham hock in a large pot, cover with 1.5 litres water, and bring to the boil.
- 3
Skim off any foam, then simmer covered for 1.5 to 2 hours, until the peas have collapsed and the meat falls from the bone.
- 4
Lift out the hock, shred the meat and discard the bone.
- 5
Return the meat to the pot with the carrots, onion, leek and thyme, and simmer for a further 20 minutes.
- 6
Season with black pepper and serve.
Chef's Tip
The smoked hock salts the pot as it cooks, so hold off on adding salt until the end and taste first — the broth is often seasoned enough.
Chef's Tip
Like most pea soups it is better on the second day; cool it quickly, then reheat gently, loosening with a splash of water as the peas keep thickening.
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