Split pea soup

Serves 4


400 g salted pork

200 g dried split peas (soaked overnight)

1½ litres water

2 white onions, finely chopped

2 tbsp fresh thyme, chopped

Sweet strong mustard for serving


  1. Put the pork in a medium size pot and cover with water. Cook until tender, approx. 1 hour. Save the broth for the soup.
  2. Cook the prepared peas in the water until the peel starts to come off. Stir the peas with a whisk to separate and collect the peel from the peas. Throw away the peels. Repeat until all the peels are out.
  3. Add the broth from the pork and continue to cook until the peas are nice and soft. Add onion, thyme and a pinch of salt and continue to cook another 3–5 minutes.

Serve the soup with slices of the cooked pork and a generous tablespoon of mustard.