| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Finnish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Dried yellow split peas |
| 8 |
c |
Water or vegetable stock |
| 2 |
md |
Potatoes |
| 2 |
lg |
Carrots |
| 3 |
|
Celery stalks |
| 1 |
lg |
Onion |
| 1 |
|
Turnip; peeled |
| 2 |
|
Parsnips; peeled |
| 2 |
ts |
Dry mustard; (or 2-3 Tbsp prepared mustard) (or to taste), up to 3 |
| 1 |
ds |
Allspice |
| 1 |
ts |
Ground cumin seeds |
| 1 |
ts |
Dried marjoram |
| 1 |
ts |
Dried thyme |
| 2 |
ts |
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:
“Bibles that are falling apart are usually owned by people who aren’t.”