Finnish Split Pea Soup Food

HERNEKEITTO (FINNISH SPLIT-PEA SOUP)

Steps:

• Form a spice bag by wrapping allspice in cheesecloth and tying with a string, or placing allspice in a stainless steal tea ball.
• In a soup kettle saucepan, combine water, peas, ham or pork hocks and allspice; bring to a boil, cover and simmer 1 hour.
• Add potatoes, carrots, onion, salt and pepper, return to boiling.
• Reduce heat, cover and simmer 30 minutes.
• Remove spice bag.
• If using pork hocks, remove and cool slightly.
• When cool enough to handle, remove meat from bones and coarsely chop.
• Return meat to soup, discard bones.

SPLIT PEA SOUP WITH CRISPY KIELBASA

Steps:

• Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
• Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
• To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
• Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.

FINNISH DRIED PEA SOUP (HERNEKEITTO - FINLAND)

Steps:

• Rinse and remove unwanted pieces from the peas. Cover with cold water and let soak overnight.
• Afterwards, drain and rinse the peas. Peel the onion and stud it with the cloves. Put everything into the pot with the peas. (Use fresh water for the 8 cups, not the soaking water.).
• Bring to a boil; cover, lower heat, and let simmer until they are very soft, about 2 hours, stirring often.
• Remove meat from soup. Trim it from the bones, cutting into small pieces. Return it to the soup.
• Salt to taste and serve. (I must add, however, that the listed amount of salt could be too much for some people, let alone adding more at this point. However, I've included the amounts listed by the author because she says that Finnish food is very salty. Use your own judgement.).

FINNISH GOLDEN SPLIT PEA SOUP(VEGETARIAN)

Steps:

• Combine vegetable stock,split peas,salt, and bay leaf in large pot.
• Bring to a boil, reduce heat to medium low and simmer 20 minute
• Mince the onions and garlic, chop the carrots, potatoes and celery.
• Saute the veggies in 1 tablespoon olive oil about 5 minutes, then add to the pot.
• Simmer an additional 40-50 minutes, until peas are very soft and almost disintegrating.
• Purée the soup in a blender or food processor until it is quite smooth or you can leave partially chunky, according to your taste. The soup will be thick and yummy.
• Add the mustard, allspice, thyme, cumin and pepper and reheat gently. Adjust seasonings to taste.
• Enjoy!
• .

FINNISH CREAMY PEA SOUP

Steps:

• Soak pea overnight.
• Rinse and Drain.
• In a large pot, bring peas and water to boil over high heat and reduce to simmer until tender (60min).
• Puree the soup and add butter, sal tand pepper, and mustard.
• Cook, stirring oftne over medium heat, 10 minutes.
• Adjust seasoning.
• Serve with whipping cream.

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

Steps:

• Place all ingredients into a large stew pot.
• Cover ingredients with water about 2 inches above the top of the ingredients.
• Bring to a boil.
• Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
• Serve with a crusty bread if desired.