Chef Tareq Taylor heads out to Aland, a group of 6700 islands situated between Sweden and Finland. Tareq prepares a recipe reflecting Aland's unique cuisine.


  • 400 g salted pork

  • 200 g dried split peas (soaked overnight)

  • 1½ litres water

  • 2 white onions, finely chopped

  • 2 tbsp fresh thyme, chopped

  • Sweet strong mustard for serving


  • 1.

    Put the pork in a medium size pot and cover with water. Cook until tender, approx. 1 hour. Save the broth for the soup.

  • 2.

    Cook the prepared peas in the water until the peel starts to come off. Stir the peas with a whisk to separate and collect the peel from the peas. Throw away the peels. Repeat until all the peels are out.

  • 3.

    Add the broth from the pork and continue to cook until the peas are nice and soft. Add onion, thyme and a pinch of salt and continue to cook another 3–5 minutes.

  • 4.

    Serve the soup with slices of the cooked pork and a generous tablespoon of mustard.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 952kj
  • Fat Total 81g
  • Saturated Fat 29g
  • Protein 17g
  • Carbohydrate 38g
  • Sugar 6g
  • Sodium 2704mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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