Ertesuppe (Pea Soup)
Split yellow peas, smoked pork butt and carrots come together in this pork — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the split yellow peas under cold water and, if time allows, soak them for a few hours to shorten the cooking time; drain before using.
- Place the peas and water in a large pot, bring to a boil, and skim off any foam that rises to the surface.
- Add the whole piece of smoked pork butt, the chopped onion, and the thyme, then reduce the heat and simmer gently, partly covered, for about 1 hour.
- Peel and dice the carrots and add them to the pot, continuing to simmer until the peas have broken down into a thick, creamy soup, about 30 to 45 minutes more.
- Lift out the pork, ensure it is cooked through and tender with an internal temperature of at least 63 C, then shred or dice the meat and return it to the pot, discarding any large pieces of fat.
- Season the soup with black pepper and salt to taste, keeping in mind the smoked pork already adds saltiness.
- Simmer for a final 5 minutes, stirring so the peas do not catch on the bottom, then serve hot, traditionally with mustard and rustic bread.
You'll use: Large pot · Saucepan
Tips & common questions
How long does Ertesuppe (Pea Soup) take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Ertesuppe (Pea Soup) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pea soup 2.jpg by Tiia Monto, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.