Hernekeitto (Finnish Pea and Ham Soup) is a traditional Finnish recipe for a classic soup of green split peas and ham hock thickened with a flour and butter roux and flavoured with mustard that is typically served on Shrove Tuesday. The full recipe is presented here and I hope you enjoy this classic Finnish version of: Finnish Pea and Ham Soup (Hernekeitto).
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Ingredients:
500g split peas
1 ham hock
3 tbsp butter
1 tbsp plain flour
1 or 2 tbsp spicy prepared mustard (add to your own taste)
salt and freshly-ground black pepper, to taste
250ml double cream, whipped
Method:
Wash and pick over the split peas then put in a large bowl, cover with water and set aside to soak over night.
The following day, drain the peas, transfer to a large pan, add the ham hock and pour in about 3l water. Bring to a boil, cover and simmer very gently for about 90 minutes, or until the peas are tender (take care the mixture does not boil over) and the ham hock is cooked.
Remove the ham hock and set aside to keep warm. Take the pea mixture off the heat and allow to cool slightly then blend in batches, processing each batch until smooth.
Once all the peas have been processed, melt the 3 tbsp butter in the pot (the one used to cook the peas). Scatter over the flour and stir into the butter to make a roux. Gradually pour the peas back in, stirring to ensure that the mixture is smooth. Strip the meat off the ham hock and shred finely. Add to the soup along with the ham bone.
Now work in the mustard and season the soup with salt and black pepper, to taste. Bring the soup to a simmer and allow to heat though.
Once hot take off the heat and fold in the whipped cream. Ladle into warmed soup bowls and serve.
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