Hernekeitto

Total Time: 8 hrs

Ingredients

• Servings: 6
• 1/2 lb hull-less split green peas, for better flavour and consistency
• 2 quarts water, cold
• 1 lb lamb leg
• 1 teaspoon dried marjoram
• 1 pinch dry mustard
• 1 dash salt
• 1 dash pepper, ground
• 1/4 teaspoon allspice

Recipe

• 1 this finnish pea soup can be made well in advance.
• 2 you can double or triple the recipe and freeze it in useful quantities.
• 3 malla karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it.
• 4 rinse peas and soak in cold water in large port for 8 hours or overnight.
• 5 bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften.
• 6 add lamb and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked.
• 7 when meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup.
• 8 you may need to add more water to pot for desired consistency.
• 9 season with marjoram, mustard, salt and pepper.
• 10 heat to blend flavors and serve hot.