Hernekeitto (Finnish Pea Soup) Recipe

• 1 lb dried green peas, soaked overnight
• 8 cups cold water
• 1 lb smoked ham hock (or smoked pork shoulder)
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp whole allspice berries
• 1 tsp dried marjoram
• 1/2 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/2 tsp white pepper
• 1 tbsp Dijon mustard
• 1 tbsp unsalted butter
• 1 tbsp fresh dill, finely chopped (plus extra for garnish)
• Kosher salt, to taste
• Rye bread, for serving (optional)

Hernekeitto Instructions

1. Drain and rinse the soaked green peas thoroughly under cold running water.
2. Place the peas in a large soup pot and add 8 cups of cold water.
3. Add the smoked ham hock to the pot with the peas and water.
4. Bring the mixture to a gentle boil over medium-high heat.
5. As the soup begins to boil, skim off any foam or impurities that rise to the surface using a spoon.
6. Add the diced onion, carrots, celery, and minced garlic to the pot.
7. Stir in the bay leaves, whole allspice berries, dried marjoram, dried thyme, black pepper, and white pepper.
8. Reduce the heat to low, cover the pot partially, and let the soup simmer gently for about 1.5 to 2 hours, stirring occasionally to prevent sticking.
9. Check the peas for tenderness; they should be soft and starting to break down.
10. Carefully remove the ham hock from the pot and set it aside to cool slightly.
11. Discard the bay leaves and allspice berries from the soup.
12. Shred the meat from the ham hock, discarding any skin, fat, and bones, then return the shredded meat to the pot.
13. Stir in the Dijon mustard, unsalted butter, and chopped fresh dill.
14. Taste the soup and add kosher salt as needed, adjusting the seasoning to your preference.
15. Simmer the soup for an additional 10 minutes to allow the flavors to meld.
16. Ladle the hot hernekeitto into bowls, garnish with extra fresh dill, and serve with slices of rye bread if desired.