Hernerakkaa (yellow Split Pea Soup)

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

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