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It’s delicious, nutritious, and straight up amazing. Here I am, once again, bragging about my own recipe, but it really is delicious! But would it be possible to take it to the next level? Well, I only have one thing to say: Challenge accepted!
Some recipes you’ll find add a touch of cream to the soup for some extra creaminess. Often the soup is topped off with raw onion and a squirt of mustard. Can you see where I’m going with this? I mean you’re read the title: I’m making a creamy mustard sauce to drizzle over the soup. The tanginess of the mustard and the creaminess of, well cream, create a dreamy combo to finish a perfect soup.
This soup is the epitome of hearty Finnish comfort food. It’s a year-round staple and a protein-rich meal — and also gluten free, as long as your peas are handled in a gluten free environment. It’s also a great way to reduce waste by using any extra ham or turkey you have left over. You can easily make it vegan by leaving out the ham, or replacing with your favourite alternatives, for example soya mince, or even just diced carrots.
It’s a food for everyone so give it a try and make it your own. And hey, this recipe freezes extremely well, so you can even make a bigger batch.
Finnish Pea Soup with a Creamy Mustard Sauce
A deliciously creamy Finnish Split Pea soup, perfect for a hearty year-round meal.
Total50 min
Prep5 min
Cook45 min
Servings6
Units
Servings
Cook ModeKeeps your screen on while cooking
Ingredients
Pea Soup
400 gdried peas
400 gcooked ham, cubed
2 lwater
2vegetable stock cubes
2 tspdried marjoram
1 tspdried thyme
0.5 tspblack pepper
1 tspyellow mustard
1small onion, diced
Mustard Sauce
5 tbspsour cream
2 dlcream
1 tspdried thyme
2 tbspyellow mustard
a pinchsalt
Instructions
You can mark a step completed by clicking on it.
Pea Soup
1Place peas and water into a pan, and let soak overnight, for approximately 8-12 hours.
2Once soaked, sauté the onion and add to the pan with the peas together with spices, stock cubes and mustard.
3Bring to a boil, cover and let simmer for 20-25 minutes, stirring every now and then to prevent the soup from burning and sticking.
4Add in the ham, and let boil for another 15-20 minutes based on your preference of thickness. The longer you boil it the thicker the soup.
Mustard Sauce
5Add sour cream and cream to a sauce pan on medium-low heat.
6Bring to a simmer, and let simmer for 3-5 minutes until starting to thicken.
7Add mustard and thyme.
8Taste and add salt to taste.
Serve
9Serve the pea soup in a bowl. Top with the mustard sauce, finely chopped onion and a few sprigs of fresh thyme.
Nutritional Information
308
kcalper serving15% RI
Fat19 g
27% RI
Saturated Fat9 g
45% RI
Carbohydrates12 g
4% RI
Sugar4.8 g
5% RI
Protein18.8 g
37% RI
Fibre4 g
16% RI
Sodium1200 mg
52% RI
Nutritional values are approximate and sourced from the USDA FoodData Central database. Reference intake (RI) percentages are based on a 2,000 kcal daily diet for an average adult.
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