Cathy Katin-Grazzini
Cathy’s Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Hernkeitto, Finnish Pea Soup
 
Thursday is the day hernkeitto is traditionally enjoyed throughout Finland and Sweden, where it is dubbed ärtsuppa. In my plant-based version I sidestep the ham hock and celebrate its vegetables. Classically finished with a spoonful of spicy mustard and tender marjoram leaves takes this soup to a higher level. Add a dollop of thick soy yogurt if you like. For a special Nordic meal serve with Finnish barley rieska flatbread, paper-thin chards of Swedish rye sourdough knäckebröd, or a good Danish rye sourdough rugbrød.
 
Serves 4 to 6
Prep time Overnight soak to peas plus 30 minutes
Cook time 90 minutes
 
1 pound yellow or green split peas
1 yellow onions, cut in medium dice
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves only
4 shallots, cut in medium dice or 1 entire leek, sliced in half, rinsed thoroughly, then cut in ¼-inch slices
3 bay leaves
6 allspice berries
2 thin-skinned potatoes, cut in large dice
3 carrots, peeled, cut in ¼-inch slices
2 stalks celery, cut in ¼-inch slices
For yellow peas only, a pinch of saffron threads
½ teaspoon freshly ground white pepper
Spicy brown or Dijon mustard to taste
Shiro (mild, white) miso to taste
 
Garnishes
Fresh marjoram leaves
Dried chili threads, balled
Thick cultured vegan yogurt
 
Rinse and soak the peas overnight in cool water. Alternatively, add the peas to a 5-quart pot, cover with water by an inch, bring to a rolling boil, and then turn off the heat and steep the peas for an hour.
Add water if needed to cover the peas by one inch. Add the bay leaves, onions, shallots or leeks, carrots and celery, and gently simmer for 1 hour, stirring occasionally.
Add the thyme and potatoes and cook until the peas are tender and the potatoes are cooked.
Remove the allspice berries and bay leaves.
Steep the saffron threads in 1 tablespoon of hot water for 10 minutes. Stir the saffron tea into the pot.
If you want to creamier texture to the soup, transfer 4 cups of the peas and soup broth to a stand blender, run until smooth, and add back to the pot.
Season with white pepper.
Serve in warmed bowls, seasoning each bowl with miso and mustard to taste.
Garnish with fresh marjoram leaves and chili threads and/or a spoonful of vegan yogurt.