Icelandic Ham and Pea Soup to Warm Up Your Day

There’s nothing like a steamingbowl of Icelandic ham and pea soup — Saltkjöt og Baunir — to give a cold, gray day the sensation of a warm embrace.

Ahumble dish, rooted in tradition, that transforms simple ingredients into something deeply nourishing.

So whetheryou’re keeping the chill at bay or that clear.. longing for a bit of Nordic tradition, this soup has got you covered.

Here is a closerlook at why this recipe has stood the test of time, and how you can master it at home.

A Bowl Rooted in Tradition

It’s not just food, this Icelandic ham and pea soup −it’s a story. For more than 200 years, this dish has been a key to survival inwinter’s bleak reality.

Think about 19th-century Icelandic families, huddling around afire, living exclusively off preserved meats and dried peas to keep out the cold.

Salted lamb and himpham (smoked ham, in the local dialect) wasnot just flavor back then; it was a means to survive.

Today, the soup is a testament of resilience that ties our kitchens to a time when every ingredientmattered.

Split peas, the obvious headliner, were forIcelanders a no-brainer.

They keptwell, they were filling, they packed a hefty bit of protein, and if you just added back a bit of stock, they thickened up into a filling meal with very little bother.

Get roots in there — carrots and rutabaga, say — andyou have a dish as practical as it is delicious.

The very blending step is a nod to tradition, albeit a modern one — the act of smashing veggies with a fork could scarcely be more oldschool.

Why This Soup Works (And Why You’ll Love It)

Let’s get practical. This soup is oneof those: easy to prepare, easy on the wallet, easy on the soul. Here’s the breakdown:

• Protein Power: With 33 grams in each serving, the ham and peas ensure you stay fullfor hours.
• Meal Prep Magic Make a big batch onSunday, and you’re set for days. It freezes like a dream, too.
• Adjustable Consistency: Puree it smooth for a succulent and creamy addition toany recipe, or leave it chunky for a robust and hearty bite. Substitute saltedlamb for ham if you’re in the mood for something different.

Plus, the numbers don’t lie: With 467 calories per serving,it’s a balanced meal that will fill you up without weighing you down. The fiber inpeas and veggies? That’s your gut’s newbest friend!

The Secret to Perfect Icelandic Ham and Pea Soup

Ingredients That Matter

There’sa purpose behind every element:

• Ham Shanks (1.5lbs): You want smoked or salted, more flavor the better.
• Split Peas (1–2 cups):Regular old split peas, nothing fancy. If you’re pinchedfor time, just rinse and soak.
• Root Veggies (2–3 cups): Some carrots, rutabaga, oreven parsnips for vitamins and some sweetness.
• Thyme (1.5tsp): A good general earthy-ness to round everything out.

Step-by-Step Simplicity

1. Soak the peas (if you can). Ten minutes of prep will spare hoursof cooking.
2. Simmer low and slow. Allow the peas, onion and thyme to bubble away for anhour. The longer the cooktime, the creamier the base.
3. Add the ham. Simmer it with thepeas to imbue every bite with savory depth.
4. Toss in veggies. Hold them to the end to maintain their tenderness while also keepingthem from disintegrating.
5. Blend and serve. Purée with an immersion blender forcreaminess, and stir in shredded ham for substance.

Pro tip: Taste as you go. If thesoup is too thick, add a splash of water. Too bland? A pinch of salt anda splash of vinegar brighten it.

Nutrition That Nourishes

This soup isn’tjust warming, it’s clever. Here’s why:

Calories	Protein	Carbs	Fat
467 kcal	33 g	19 g	28 g

The split peas contribute 19 grams of carbs to keepyou energized, and the ham adds 33 grams of satiating protein.

The richness of thefat content (from the ham, primarily) provides staying power, too. Serve it with some whole-grain bread or a side salad, and you’vegot yourself a meal.

Serving and Storing Like an Icelander

In Iceland, it’s often accompanied by a slice of dark rye breadand a spoonful of skyr (akin to yogurt). But you’re welcome to makeit your own:

• To finish: Freshherbs, a drizzle of cream or crispy onions add crunch.
• Make ahead: The flavors willmarry overnight. Soften gently to avoidburning, in the oven/heat.
• Freeze it: Divide into containers and freeze forlater thawing. It will taste great forup to 3 months.

Final Thoughts

This isn’t just a recipe for soup — this is a product ofthe simple belief that good things come from good ingredients. So whip out your pot, get friendly with the process and slurp a bowlthat is as rich in history as it is in flavor.