I’m not going to put any pictures in of this, because it looks disgusting. Technically, it’s probably more accurate to call it Pork & Pea Porridge. It gets very chunky.
It tastes pretty good though.
Pea soup is a traditional Swedish dish. I don’t quite know how to make it the original way, except you use peas and pork and such, so instead I’ve just winged it. I’ve tried it a few times and it usually turns out pretty good.
Here are the tools you need:
- Slow cooker
- Hand mixer
These are the ingredients:
- Pork – the kind you can pull apart once it’s cooked long enough. Last time I used 1kg (about two pounds). If you’re a vegetarian, or don’t like pork, you can skip this.
- 4 cans of green peas. This is not an option: If you don’t like peas, you probably shouldn’t be making pea soup.
- 2 cans of red kidney beans
- Cream – 500 ml (roughly one pint, or two cups)
- 2 cans of coconut milk
- Quinoa – I just winged it for this, maybe half a cup to a cup?
For reference, the cans I’m using are 400 ml ones.
- Mustard – this is Swedish tradition. In Sweden you often put a glob of green mustard on top of the soup when you eat it. I opted to mix in a bit of mustard powder when cooking.
- Black pudding – this is totally not Swedish tradition, but as I live in Ireland I figured I’d give it a go. This makes the soup very thick. You might want to skip it if that’s not your thing.
Spices and stuff (also optional)
- Hot chilli powder
- …and Thyme – I know, it’s from the song and I throw it all in because it’s in the song, feel free to skip any or all.
- Paprika (I’m pretty sure I’ve had this in at some point and it didn’t ruin anything)
- Whatever else you want.
Here’s the process:
- Chop up the pork and put it in the slow cooker.
- Chop up the black pudding, if you’re using it and throw it in with the pork.
- I’ve read somewhere that putting the meat in at the bottom is good.
- Pour in the quinoa until you feel happy with the amount you have. I tend to go with an even layer over everything else.
- Put the beans and peas in a colander and rinse them under water. Then put it all in the slow cooker.
- Add any spices you want as well as the mustard (is mustard a spice or not?)
- Pour in the cream over everything else.
- Pour in the coconut milk.
- Close the slow cooker and cook for as long as you feel like. Mine does a maximum of nine hours so I usually go with that. Less is probably fine, more doesn’t hurt.
- Once done, open the slow cooker and fish out the pieces of pork.
- Use the mixer to blend the rest of the soup together into a thick creamy mush.
- Pull the pork pieces apart with forks until you’ve got that stringy mess.
- If you’re so inclined you can remove the fat, but considering the amount of cream etc it probably doesn’t make much difference.
- Put the pork back into the soup.
- Stir until the porky bits are evenly distributed.
If you’re not eating everything at once (you’ll need help with that) you can put the soup into tubs and store them in the fridge. Empirical evidence suggest that the soup starts to smell and taste funny after five to six days.