“Thursday pea soup and pancakes is an institution across Scandinavia, originally intended to be a hearty meal leading into a traditional fasting day on a Friday. Even though fasting is far less common now, the pea soup and pancakes still remain. This vegetarian version takes the classic dish to a healthier place by leaving the pork out of the soup and using unbleached wholemeal flours and fresh berries to replace sweet jams in the pancakes.” Adam Liaw, Destination Flavour Scandinavia
- 400 g (2 cups) dried whole Swedish yellow or split green peas, soaked in water overnight, rinsed and drained
- 30 g butter
- 1 onion, finely chopped
- 1 celery stalk, cut into 1 cm cubes
- ⅛ cabbage, cut into 1 cm cubes
- 200 g mushrooms, cut into 1 cm cubes
- 1 carrot, cut into 1 cm cubes
- 1 bouquet garni (see Note)
- 1 tsp salt
Rye and spelt pancakes
- 75 g (½ cup) rye flour
- 75 g (½ cup) barley or spelt flour
- 75 g (½ cup) plain flour
- 2 tbsp caster sugar or honey
- ½ tsp salt
- 4 eggs, lightly beaten
- 500 ml (2 cups) milk
- 60 g unsalted butter
- icing sugar, to dust
- sour cream or crème fraîche, to serve
- mixed berries, such as raspberries and blackberries, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 1 day ahead
Place the dried peas in a large saucepan with 2 litres water. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 1 hour until the skins start to come away, using a whisk to remove and discard them during cooking.
Meanwhile, melt the butter in a large frying pan over medium-high heat. Cook the onion, celery, cabbage, mushrooms and carrot for 6–8 minutes until caramelised. Transfer the vegetable mixture to the pan with the peas, together with the bouquet garni and salt. Bring to a simmer and cook for 2 hours until the peas are tender. Season to taste with salt.
Meanwhile, to make the rye pancakes, combine the flours, sugar and salt in a large bowl and stir in the eggs one at a time. Whisk in the milk to combine. Rest for 10 minutes.
Heat a small knob of butter in a large frying pan over medium heat. Cook 125 ml (½ cup) of the batter for 2 minutes each side, then remove and keep warm, while you cook the remaining batter.
To serve, ladle the soup into bowls, then dust the pancakes with icing sugar and serve with sour cream and mixed berries.
• To make the bouquet garni, tie 3 sprigs each of fresh oregano and thyme with string, then remove and discard just before serving.
Photography, styling and food preparation by Adam Liaw.
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