Date: Tue, 14 Apr 1998 09:25:37 -0700
From: "Zoe Sodja" (zoe_sodja@macmail.ucsc.edu)
My family loves this. This a Finnish Yellow Split Pea Soup called
Hernerakkaa adapted from the Sundays at Moosewood Restaurant Cookbook
- 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."
Hernerakkaa (Yellow Split Pea Soup)
2 cups dried yellow split peas
8 cups water or vegetable stock
2 medium potatoes
2 large carrots
3 celery stalks
1 large onion
1 turnip, peeled
2 parsnips, peeled
2-3 tsp dry mustard (or 2-3 Tbsp prepared mustard) (or to taste)
dash of allspice
1 tsp ground cumin seeds
1 tsp dried marjoram
1 tsp dried thyme
2 tsp salt (or to taste)
plenty of freshly ground black pepper
dark bread croutons or cubes of toaste (optional)
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 1-1/2 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.
kwvegan vegan