Husmankosten classic pea soup tastes particularly good after a long walk in winter weather. How long this combination has been around is difficult to say, but the hit came to the Nordic countries in the mid-18th century. Back then as a rare and exotic drink for the rich, punch caused a stir in the 19th century.
The main flavors in punch are the brandy arrack and sugar, which give the drink its unique sweet and spicy character. The alcohol content is around 25 percent and traditionally the punch was served both hot and cold. At first, punch, like other liqueurs, was drunk either after meals or as a warming tonic when needed.
The combination with pea soup is one of the oldest we know. Pea soup with pork was filling and inexpensive, making it a standard dish in the military as well as in schools and hospitals. The pancake added later rounded off the taste perfectly, as the sweet punch could be drunk with pleasure even with the sweetness of the jam and cream. The punch tastes best if you fry the pancakes in coconut oil.
Drink it cold when you’re indoors and hot when you’re outside. Several Swedish restaurants still serve this combination for lunch, so take advantage when you get the chance!
Tip! Three types of punch
Carlshamn’s Flag Punch
Finland, 99 SEK, 20 cl, SB 58804
The Swedish bestseller is now made in Finland. Here in practical mini packaging, perfect for pea soup for two.
Tegnér & Son Punch
Sweden, 199 SEK, 50 cl, SB 54502
Sweet and smooth punch where the arrack flavor is flanked by citrus, vanilla, chocolate and rum. Works both cold and hot.
Oak Baker Punch
Sweden, Jämtland, 299 SEK, 50 cl, BS 4212702
Coffee-spiced punch with cardamom and vanilla, developed by chef Stefan Ekengren together with Tevsjö distillery.
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