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Finnish split pea soup EASTER BAKING

RECIPES
3 ratings

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Preparation time
overnight Related Recipes
Cooking time
over 2 hours

Serves
Serves 6

Cinnamon buns
By Emily Angle

This hearty split pea soup gets its flavour from ham hock.
In Finland it's traditionally eaten on Thursdays, with See more Hygge food recipes (20)
pancakes for dessert!

Oxtail soup
By The Hairy Bikers
From The Hairy Bikers' Northern Exposure By Jenny White

Share Add to favourites See more soup recipes (74)

Shopping list Print recipe

Spiced fish and

proper chips
with coriander
Ingredients chutney and
curried peas
300g/10½oz split peas
By The Gangotra
pinch bicarbonate of soda Family
1 small ham hock
See more split peas recipes (10)
2 onions, one leU whole with 2 cloves stuck in and one finely chopped
1 blade of mace
2 bay leaves This recipe is from...
1 carrot, finely chopped
1 tbsp hot mustard
100ml/3½fl oz double cream (optional)
salt and freshly ground black pepper

Recipe tips How-to-videos

The Hairy Bikers' Northern
Exposure
Method 4. Finland

1. Put the split peas in a bowl with the bicarbonate of soda. Cover with cold BBC Two
water and leave to soak overnight.

2. Put the ham hock in a large saucepan, cover it with 1½–2 litres/2½–3½
pints cold water and bring to the boil. As soon as it has reached boiling Recipes from this episode
point remove from the heat. Drain, wash the ham hock and the pan to
Karelian hotpot
get rid of any starchy foam.

Really good rye bread

3. Put the ham back in the pan and cover with water again. Add the whole
onion studded with cloves, mace and bay leaves to the pan. Bring to the
Finnish pancakes
boil, then simmer for an hour.

4. Rinse the split peas and put in a saucepan, bring to the boil and boil for
10 minutes. Drain the peas and add to the ham hock pan along with the
chopped onion and carrot. Simmer until the peas are tender, this should
Follow Like Follow
take 45 minutes to 1 hour. Top up with more water if needed. BBC Food BBC Food BBC Food

5. Remove the ham hock, whole onion, bay and mace. Break up the ham
hock, discarding the skin and bone and pull the meat into pieces.

6. Add the mustard to the soup and season with salt and pepper. Use a
stick blender to blend to a rough purée, add the ham hock meat back
into the soup and warm through.

7. Lightly whip the cream, if using, and fold gently into the soup. Serve with
chunky bread.

Recipe Tips

Green split peas are traditional, but yellow peas are also fine.

How-to videos

How to whip cream perfectly Learning to chop: dicing an

onion

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