Step 1

Soak the peas for at least 2 hours (or overnight) and drain.

Step 2

Put the peas in large pot, add the broth, bring to a boil and cook for about 20 minutes, removing any skins that may come off of the peas and float to the surface of the broth.

Step 3

Add the onion, ham hocks and carrots.

Step 4

Simmer, uncovered, over medium-low heat for about an hour or until the peas are soft.

Step 5

Once the peas are soft, remove any more skins that have floated up to the surface of the soup.

Step 6

If you would like to thicken the soup, remove a couple of cups of peas and puree them, then return to the pot and mix in well.

Step 7

Remove the ham hocks from the soup, separate the meat from the bone, chop it up and return it to the pot.

Step 8

Season the soup with thyme, marjoram and salt and pepper to taste, leave to simmer for 30 minutes more.

Step 9

Serve hot with knäckebröd and grainy brown mustard for each person to mix in according taste.