Hernesupp soup , very popular in winter for its simplicity and comforting qualities. It's a hearty dish that combines split peas with pork and vegetables for a soup rich in flavor and texture. It's ideal for cold days and is made with simple ingredients.

Hernesupp (Estonian split pea soup)

Estonia

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Preparation time: 10 minutes Cooking time 90 minutes Rest time: 4 hours Total time 5 hours 40 minutes

Difficulty: Beginner Servings: 5 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Portions

• 250g of split peas (yellow or green)

• 200g of smoked pork or smoked bacon (or bacon lardons)

• 1 medium onion, finely chopped

• 2 carrots, sliced ​​into rounds

• 1 bay leaf

• 1 tsp black peppercorns

• Salt, to taste

• 1 L of vegetable broth (gluten-free)

• Water, if necessary

• Chopped fresh parsley, for garnish

Preparation

1. Prepare the split peas: Rinse the split peas under cold water until the water runs clear. Drain them and let them soak in cold water for at least 4 hours (or overnight) to reduce cooking time.

2. To cook the pork: In a large saucepan, sauté the chopped onion until translucent. Add the diced smoked pork or bacon and cook lightly until browned. If you prefer a vegetarian version, omit this step.

3. Add the peas and vegetables: Add the drained split peas to the pot along with the sliced ​​carrots. Pour in the stock and add more water if necessary to cover the peas and vegetables.
4. Season and simmer: Add the bay leaf, black peppercorns, and a pinch of salt. Bring to a boil, then reduce the heat and simmer gently for about 1 to 1.5 hours, or until the split peas are tender and beginning to break down.
5. Check the seasoning and serve: Remove the bay leaf and adjust the seasoning with salt to taste. Serve the soup hot, garnished with chopped fresh parsley.

Note

Spices and herbs : Add a touch of thyme or marjoram for extra flavor.

Keywords: Gluten-free split pea soup, Estonian gluten-free soup

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