Hernerakkaa (yellow split pea soup)

1 Servings

Ingredients

Quantity Ingredient
2 cups Dried yellow split peas
8 cups Water or vegetable stock
2 mediums Potatoes
2 larges Carrots
3 Celery stalks
1 large Onion
1 Turnip; peeled
2 Parsnips; peeled
2 teaspoons Dry mustard; (or 2-3 Tbsp prepared mustard) (or to taste), up to 3
1 dash Allspice
1 teaspoon Ground cumin seeds
1 teaspoon Dried marjoram
1 teaspoon Dried thyme
2 teaspoons Salt; (or to taste)
Plenty of freshly ground black pepper
Dark bread croutons or cubes of toaste; (optional)

Directions

Here are the recipes I promised. My family loves these. The first is a Finnish Yellow Split Pea Soup called Hernerakkaa from the Sundays at Moosewood Restaurant Cookbook - the recipe calls for no fat except for 1 cup heavy cream as a garnish, which is optional, so this is the only thing I leave out. The description from the cookbook goes: "This smooth, thick, very filling soup is a favorite all over Scandinavia. It is often served at traditional wedding suppers, probably because of its nourishing restorative powers."

Rinse the split peas. In a large soup pot, bring the split peas and the water or stock to a boil. Coarsely chop the vegetables and add them to the water as it comes to a boil. Lower the heat and simmer for about 1-½ hours or until the peas are very soft and almost disintegrating. Use a heat diffuser, if needed, to prevent scorching.

Puree the soup in batches in a blender or food processor, until it is quite smooth and an even yellowish color - it will be very thick. {I don't puree it, it's smooth enough for us already.) Add the spices and herbs and season with salt and pepper to taste. Reheat gently.

Serve the soup steaming hot, garnished with croutons or cubes of toaste.

Posted to fatfree digest by "Zoe Sodja" <zoe_sodja@...> on Apr 14, 1998

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