My series of cheap everyday dishes now continues with a real Thursday classic, i.e. pea soup. The recipe is meat-free, and it also does not contain carrots, vegetable protein or anything like that. So it's real peasoup - and it's best just as it is!
Please note that the recipe is super easy, but it can't be made in no time, because it requires certain things advance preparations. Peas must be soaked in water for at least 10 hours before cooking, so you should soak them the night before.
The cooking time is also quite long, i.e. 1.5 to 2 hours. However, it only takes five minutes to be actively at the kettle - the rest of the time you can watch TV, or prepare another Thursday classic, i.e. this vegan pancake.
In this article
- Why do the Finns often eat pea soup on Thursdays?
- Equipment needed
- Ingredients needed
- Don't you need onions for pea soup?
- What will be the price of the dose
- This is how you soak peas
- This is how you make pea soup
- Serving the soup the next day
Why do the Finns often eat pea soup on Thursdays?
In the Middle Ages, when the Catholic religion was the dominant religion in Finland, Friday was a general fasting day. On the previous day, that is, Thursday, it was customary to prepare a hearty meal of peas and pork, as peas were readily available. Although Catholicism is no longer the dominant religion in Finland, the custom of offering pea soup often on Thursdays has been preserved in schools, workplace canteens and the army, for example. (source: Ask the librarian)
Pea soup is usually served with mustard in such a way that the pea soup is served on a plate and a small pinch of mustard is added to the soup.
It is traditionally served as a dessert pancake with strawberry jam. Yum!
So on Thursdays, you might come across a lunch option that is called "pea soup and pancake" - a real Finnish classic!
All you need for this recipe is a large pot and a suitable lid.
The ingredients for this recipe are wonderfully simple:
- dried peas
- vegetable stock cubes
- a small piece of celeriac
- dried marjoram, black pepper and salt as spices
Marjoram is a spice that I couldn't find before either, so I first tried making pea soup without it. The soup turned out to be quite good, but I feel that something was missing from it.
So I strongly recommend getting marjoram just for this soup. Only with it does the pea soup become completely authentic tasting and really delicious.
Don't you need onions for pea soup?
Good question! The first time I used onion, but the second time I completely forgot about it. The latter turned out to be a really good soup, so I would say that the onion is by no means necessary.
But you can add one onion if you want. In that case, chop it into small cubes before adding to the pot.
What will be the price of the dose
Here I list the average prices of ingredients.
Note: I do not include salt and black pepper in the total cost, because they are basic spices that you probably already have.
- 500 g of dried peas = 1.35 ?
- 1.5 vegetable stock cubes = 0.17?
- a small piece of celeriac = 0.64 ?
- marjoram = 0.56 ? (pouched)
Total price of the recipe: 2.72 ? i.e. 0.34 ? per serving, assuming the recipe makes enough for eight people.
This is how you soak peas
Soaking peas takes a little time, but it's as simple as this:
Pour the peas into a large bowl or pot. Remove any bad (i.e. darkened) peas from the group. Add plenty of water, about double the amount of peas, because peas swell in water.
Leave to soak under the lid for at least 10 hours.
This is how you make pea soup
Start by pouring out the peas' soaking water, and pour the peas into a large pot.
Peel a small piece of celeriac and chop it into really small pieces, as small as you can. Then they add flavor to the soup, but do not stand out from the finished soup in any way. (This way you can force-feed celery to family members who hang out...)
Add water and spices, and cook under the lid for at least 1.5 hours. Check a couple of times at the end and add a little water if necessary. If the amount of water is too low, the soup will start to stick to the bottom of the pot.
Note: The structure of the peas should break down during cooking - there should not be any hard or whole peas in the finished soup.
The amount of water also depends on how thick or thin you want the pea soup to be. A matter of taste, then!
Serve the finished soup with a dollop of mustard.
Serving the soup the next day
This homemade pea soup has the same characteristic as ready-made canned pea soup, namely that all the liquid seems to disappear from the soup during the night. The composition is really the same as a store-bought pea soup the next day.
So, if there is any soup left over, heat it up the next day in a pot and add water. In this way, you can also conveniently "continue" the soup - a portion for two makes dinner for four the next day.Tulosta
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