| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Finnish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Dried yellow split peas |
| 8 |
c |
Water or vegetable stock |
| 2 |
|
Potatoes |
| 2 |
|
Carrots |
| 3 |
|
Celery stalks |
| 1 |
|
Onion |
| 1 |
|
Turnip, peeled |
| 2 |
|
Parsnips, peeled |
| 2 |
t |
Dry mustard, or 2-3 Tbsp |
|
|
prepared mustard or to |
|
|
taste up to 3 |
| 1 |
ds |
Allspice |
| 1 |
t |
Ground cumin seeds |
| 1 |
t |
Dried marjoram |
| 1 |
t |
Dried thyme |
| 2 |
t |
Salt, or to taste |
|
|
Plenty of freshly ground |
|
|
black pepper |
|
|
Dark bread croutons or cubes |
|
|
of toaste optional |
INSTRUCTIONS
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 1-1/2 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. Posted to fatfree digest by "Zoe
Sodja" <zoe_sodja@macmail.ucsc.edu> on Apr 14, 1998
A Message from our Provider:
“People disappoint. God doesn’t.”