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Loading...This hearty Finnish split pea soup is slow-simmered with a smoky ham hock, sweet onion, and warming allspice until velvety and rich. Traditionally served on Thursdays across Finland, it is pure cold-weather comfort best enjoyed with a spoonful of sharp mustard and a slice of dense rye bread.
Prep Time15 mins
Cook Time120 mins
Total Time135 mins
Servings6
Yield6 generous bowls
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 11 gFat
- 3.5 gSaturated Fat
- 44 gCarbs
- 16 gFiber
- 6 gSugar
- 28 gProtein
- 820 mgSodium
- 880 mgPotassium
- 75 mgCalcium
- 4 mgIron
- 5 mgVitamin C
- 160 mcgVitamin A
Ingredients
For the soup
- 2 cups (400 g) dried green split peas, rinsed and picked over
- 8 cups (2 L) cold water
- 1 smoked ham hock (about 1.5 lb / 700 g)
- 1 large yellow onion, finely diced
- 1 medium carrot, diced
- 2 dried bay leaves
- 6 whole allspice berries
- 1 tsp fine sea salt, plus more to taste
For serving
- Whole grain mustard
- Dense dark rye bread, sliced
- Freshly ground black pepper
Directions
- Rinse the split peas under cold running water and discard any shriveled peas or debris. If time allows, soak them in cold water for 4 to 8 hours, then drain.
- In a large Dutch oven or heavy soup pot, combine the split peas, ham hock, onion, carrot, bay leaves, allspice berries, and the 8 cups of cold water.
- Bring the mixture to a boil over high heat, skimming off any gray foam that rises to the surface. Reduce the heat to low so the soup barely simmers.
- Partially cover and cook gently for 1.5 to 2 hours, stirring every 20 minutes to prevent sticking, until the peas are completely soft and beginning to break down.
- Lift out the ham hock and set it on a plate until cool enough to handle. Pull the meat from the bone, discarding fat and gristle, and shred it into bite-sized pieces.
- Fish out and discard the bay leaves and allspice berries. For a creamier body, use an immersion blender to puree about one-third of the soup directly in the pot, then stir the shredded ham back in.
- Season generously with salt and plenty of freshly ground black pepper. If the soup has thickened more than you like, loosen it with a splash of hot water.
- Ladle into warm bowls, pass the mustard and rye bread at the table, and encourage everyone to swirl mustard into each spoonful the Finnish way.
Cook’s Notes
- Soaking the peas overnight cuts cooking time by roughly 30 minutes and produces a noticeably creamier texture.
- The soup thickens considerably as it cools; add 1/2 to 1 cup of water when reheating leftovers to restore the original consistency.
- A small splash of heavy cream stirred in at the end adds traditional richness without overpowering the smoky ham flavor.
- For the most authentic finish, look for Finnish or Swedish whole grain mustard, which is sharper and coarser than Dijon.
- Leftovers keep well refrigerated for up to 4 days and freeze beautifully for 2 to 3 months in airtight containers.
