Finnish Golden Split Pea Soupvegetarian Recipes

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.

GOLDEN SPLIT PEA SOUP

Steps:

• In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
• Add the cumin, turmeric, coriander and ginger and cook for another minute.
• Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
• Lower the heat and simmer for 40 minutes, or until the split peas are tender.
• In a bowl, combine the tomatoes, lime juice and soy sauce.
• When the split peas are tender, add the tomato mixture.
• Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.

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.).

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

VEGETARIAN SPLIT PEA SOUP

Steps:

• Place first 5 ingredients in a large pot.
• Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
• Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup).
• Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
• Season to taste with pepper and vinegar.
• Serve with a drizzle of sesame oil, diced tomato and minced parsley.

YELLOW SPLIT PEA SOUP--VEGETARIAN/VEGAN

Steps:

• In a medium pan bring water and salt to a boil; add split peas and return to boiling. Reduce heat and simmer, covered, about 45 minutes or until tender. Do not drain.
• Meanwhile, steam vegetables until crisp tender.
• In a small skillet, cook curry powder, cumin, turmeric, ginger, and red pepper in hot oil for 1-2 minutes or until fragrant.
• In a food processor or blender combine the undrained split peas and the spice mixture. Process until combined. If too thick, add water or warm broth. Transfer back to the medium saucepan and stir in the steamed vegetables. Heat through and serve.
• FOR WHAT IT'S WORTH--I highly recommend just leaving the split peas in the pan, adding spices, and using an immersion blender! Much simpler, and fewer dishes to wash :).

JAMAICAN GOLDEN SPLIT PEA SOUP

Steps:

• Bring the broth and split peas to a boil in a large pot over med-high heat.
• Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
• Add all remaining ingredients.
• Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
• Pick out and discard the thyme.
• Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
• Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
• This soup can be refrigerated for up to 5 days or frozen for several weeks.
• Stir well after reheating.