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  • Hernerakkaa (Yellow Split Pea Soup)

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    Hernerakkaa (Yellow Split Pea Soup)
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Dry yellow split peas
    • 8 c. Water or possibly vegetable stock
    • 2 med Potatoes
    • 2 lrg Carrots
    • 3 x Celery stalks
    • 1 lrg Onion
    • 1 x Turnip, peeled
    • 2 x Parsnips, peeled
    • 2 tsp Dry mustard, (or possibly 2-3 Tbsp prepared mustard) (or possibly to taste), up to 3
    • 1 dsh Allspice
    • 1 tsp Grnd cumin seeds
    • 1 tsp Dry marjoram
    • 1 tsp Dry thyme
    • 2 tsp Salt, (or possibly to taste) Plenty of freshly grnd black pepper Dark bread croutons or possibly cubes of toaste, (optional)

    Directions

    1. 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 c. heavy cream as a garnish, that 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."
    2. Rinse the split peas. In a large soup pot, bring the split peas and the water or possibly stock to a boil. Coarsely chop the vegetables and add in them to the water as it comes to a boil. Lower the heat and simmer for about 1-1/2 hrs or possibly till the peas are very soft and almost disintegrating. Use a heat diffuser, if needed, to prevent scorching.
    3. Puree the soup in batches in a blender or possibly food processor, till it is quite smooth and an even yellowish color - it will be very thick. (I do not puree it, it's smooth sufficient for us already.) Add in the spices and herbs and season with salt and pepper to taste. Reheat gently.
    4. Serve the soup steaming warm, garnished with croutons or possibly cubes of toaste.

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