A thick, warming Finnish pea soup made from dried yellow peas simmered until velvety smooth, traditionally served every Thursday.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: Finnish mustard, fresh marjoram
Accompaniments: dark rye bread, oven pancake
Instructions
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1
Drain soaked peas and place in a large pot with 1.5L fresh water. Bring to a boil, skimming any foam.
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2
Add diced onion and carrots. Reduce heat and simmer for 1.5-2 hours, stirring occasionally.
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3
When peas are completely soft and falling apart, stir in mustard and marjoram.
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4
Season generously with salt and pepper. The soup should be very thick.
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5
Serve hot with Finnish mustard on the side and rye bread.
Did You Know?
Thursday pea soup is such a firm tradition that the Finnish military still serves it every Thursday in mess halls across the country.
Chef's Notes
Equipment Tips
- large pot
- ladle
- immersion blender (optional)
Garnishing
Finnish mustard, fresh marjoram
Accompaniments
dark rye bread, oven pancake
The Story Behind Hernekeitto
Hernekeitto has been Finland's Thursday dish since Catholic medieval times, when pea soup preceded Friday fasting. The tradition survived the Reformation and persists to this day. Schools, military canteens, and restaurants nationwide serve pea soup on Thursdays, followed by oven-baked pancakes for dessert.
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