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.
Put the pork in a medium size pot and cover with water. Cook until tender, approx. 1 hour. Save the broth for the soup.
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.
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.
Serve the soup with slices of the cooked pork and a generous tablespoon of mustard.
Nutritional analysis per serving (4 servings)
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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