Henerakaa (Finnish Split Pea Soup)

This is a great winter meal. It uses lots of winter vegetables and dried yellow split peas are an easy pantry item to keep around. You can use any combination of the winter root vegetables you (turnips, parsnips) like, but do try to find and use some rutabaga. The flavor really makes this soup delightful, I think.

This makes a large amount of soup. I like to freeze half for another day. The other half is enough to feed my family of 5 for two meals with a good hunk of bread. I recommend a dark rye - especially sour rye if you can find it.

2 c dried yellpw split peas
8 c. veg or chicken stock (or water)
2 medium potatoes
2 large carrots
3 celery stalks
1 large onion
1 large rutabaga, peeled
2-3 tsp. dry mustard
dash of allspice
1 tsp dry marjoram
1 tsp ground cumin seeds
1 tsp dry thyme
2 tsp salt
a good dose of pepper (to your "heat" level)
croutons (optional - I like to make my own with pumperknickel bread)

Rinse the split peas. In a large soup pot, bring the peas and stock to a boil. Coarsely chop vegetables and add them to stock as it comes to a boil. Simmer for about 1 1/2 hours or until peas are soft and disintegrating. Puree the soup (an immersable "wand"-type blender is great for this, or just do it in batches with your regular blender) until quite smooth. It will be a thick soup. Add the spices and herbs. Reheat as needed and serve. Top with croutons.

When reheating leftovers, you may find it necessary to add a bit of water or stock to thin out the soup just a bit.