Finnish Golden Split Pea Soup
The generous use of sweet root vegetables helps to create a comforting and subtly seasoned soup.
1 1/2 quarts yellow split peas, dried
1 1/2 gallons vegetable stock
or gallons water
3 quarts potatoes (3 pounds)
1 1/2 quarts celery stalks, coarsely chopped
3 cups carrot, peeled and chopped
2 quarts onions, coarsely chopped
3 cups turnips, coarsely chopped
3 cups parsnips, coarsely choppled
2 tablespoons dried mustard
, or more to taste
1 teaspoon allspice
1 tablespoon ground cumin
1 tablespoon marjoram
1 tablespoon thyme
2 tablespoons salt black pepper to taste
Rinse the split peas. Bring the peas and the stock or water to a boil.
At the boil, add the chopped vegetables, reduce the heat, and simmer for 45-60 minutes, or until the split peas are very soft and almost disintegrating. Use a heat diffuser to prevent scorching.
Purée the soup in a blender or food processor until it is quite smooth. It will be very thick.
Add the herbs, spices, and salt and pepper and reheat gently.
Serve this soup steaming hot with a dollop of yogurt and/or croutons. For a hearty soup, add in chunks of ham.
As prepared, each serving contains 108 calories, 0.5g total fat, 0mg cholesterol, 326mg sodium, 23g total carbohydrate and 4g protein.