Instructions: Here are the recipes I promised. My family loves these. The first is a Finnish Yellow Split Pea Soup called Hernerakkaa from the Sundays at cup heavy cream as a garnish, which is optional, so this is the only thing I leave out. The description from the cookbook goes: "This smooth, thick, very filling soup is a favorite all over Scandinavia. It is often served at traditional wedding suppers, probably because of its nourishing restorative powers."

Rinse the split peas. In a large soup pot, bring the split peas and the water or stock to a boil. Coarsely chop the vegetables and add them to the water as it comes to a boil. Lower the heat and simmer for about 1-1/2 hours or until the peas are very soft and almost disintegrating. Use a heat diffuser, if needed, to prevent scorching.

Puree the soup in batches in a blender or food processor, until it is quite smooth and an even yellowish color - it will be very thick. (I dont puree it, its smooth enough for us already.) Add the spices and herbs and season with salt and pepper to taste. Reheat gently.

Serve the soup steaming hot, garnished with croutons or cubes of toaste.

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