Preparations over nigh. Cooking time 3 hours.
If you have tasted "hernekeitto" pea soup in local restaurants don´t be scared to try this recipe. There is a huge difference in the taste when you use smoked pork bones and let it simmer long enough. Smoked bones give so much deepness to the taste. Pea soup has been said to be healthy finnish super food with full of energy
Ingedients:
- 500 grams dried peas
- 500 grams of smoked pork bones
- 2 large onions cut in to small pieces
- table spoon of freshly ground black peppers
- salt
- 2 beef demi glace cubes
- 2 bay leafes
- 2 tea spoons of marjojam
1. This is the dish you have to start day before. Put the dried peans in pot full of water and let them soak over night.
2. Next day the peas are ready for cooking. Flush the peas in the water to clean them up.
3. Then fill the pot full of water and put the peas, onions, demi glace cubes, black peppers, bay leafs and pork bones in. Put the pot in the hot stove and let it simmer.
4. After an hour of boiling lift the bones out and let them cool for 10 minutes. After cooling down seperate flesh from the bones and cut the flesh pieces in tiny cubes. Return the bones and the meat pieces back to the pot.
5. Let the soup simmer for 2 more hours. Remember to stir occasionally! Put in some extra water if the soup is beginning to be too thick.
6. After three ours the soup is almost ready. Add in marjojam and taste if there is enough salt. Remove the pork bones from the soup.
7. Serve the soup with the bread and butter.
Tips:
- you can season the pea soup with mustard and chopped fresh onion
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