Finnish Golden Split Pea Soup

The generous use of sweet root vegetables helps to create a comforting and subtly seasoned soup.

1 1/2  quarts yellow split peas, dried
1 1/2  gallons {vegetable stock} or  gallons water
3  quarts potatoes (3 pounds)
1 1/2  quarts celery stalks, coarsely chopped
3 cups carrot, peeled and chopped
2  quarts onions, coarsely chopped
3 cups turnips, coarsely chopped
3 cups parsnips, coarsely choppled
2 tablespoons {dried mustard}, or more to taste
1 teaspoon allspice
1 tablespoon ground cumin
1 tablespoon marjoram
1 tablespoon thyme
2 tablespoons salt
 {black pepper} to taste
Rinse the split peas. Bring the peas and the stock or water to a boil.

At the boil, add the chopped vegetables, reduce the heat, and simmer for 45-60 minutes, or until the split peas are very soft and almost disintegrating. Use a heat diffuser to prevent scorching.

Purée the soup in a blender or food processor until it is quite smooth. It will be very thick.

Add the herbs, spices, and salt and pepper and reheat gently.

Ease of Preparation: Easy

Preparation Time: 30 min

Cook Time: 1 hr

Servings: 50

Recipe By: Moosewood Collective

From:  Moosewood Restaurant Cooks for a Crowd
Used with permission of Moosewood, Inc.

Chef Suggestions
Serve this soup steaming hot with a dollop of yogurt and/or croutons. For a hearty soup, add in chunks of ham.
Nutrition Facts
As prepared, each serving contains 108 calories, 0.5g total fat, 0mg cholesterol, 326mg sodium, 23g total carbohydrate and 4g protein.