Ärtsoppa

Ingredients

• 2 cups dried yellow split peas
• 1 lb smoked pork (such as ham hock or bacon joint)
• 1 onion, whole, peeled
• 2 whole cloves
• 1 tsp dried thyme
• 1 bay leaf
• 6 cups water
• salt and black pepper
• grainy mustard, to serve

Before you cook

• Soak the split peas in cold water for at least 4 hours, or overnight, then drain and skim off any skins that float to the top.

Steps

1. Put the drained peas, smoked pork and water in a large pot.
2. Stud the whole onion with the cloves and add it to the pot.
3. Add the thyme and bay leaf.
4. Bring to a boil, skimming off any foam that rises.
5. Reduce to a low simmer and cover partially.
6. Simmer for 1 hour, stirring occasionally, until the peas have broken down into a thick soup.
7. Lift out the pork and let it cool slightly.
8. Remove the onion and bay leaf and discard them.
9. Cut the pork into small pieces, discarding any bone or rind.
10. Stir the pork back into the soup.
11. Season with salt and black pepper.
12. Ladle into bowls and serve with grainy mustard on the side.