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DANISH PEA SOUP WITH PORK
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 lb Yellow Split Peas, washed *
2 lb Lean Bacon or smoked pork **
3 x Med Carrots, scraped
Celery root, peeled & 1/4-ed
4 x Med Leeks, white parts ***
2 x Med Onions, peeled & halved
1/2 t Dried Thyme
1 1/2 t Salt
1/4 t Pepper
1 lb Pork Sausage links ****
* and drained
** in one piece
*** use white parts of leeks only, cleaned and washed
**** cook and drain sausage links
large kettle with 6 cups water. Cook slowly, covered,
1 1/2 hours, until tender. Put bacon, carrots, celery
root, leeks, onions, thyme, salt, and pepper in
another kettle. Cover with water. Cook slowly,
covered, 40 minutes until vegetables and bacon are
tender. Take out bacon; slice and keep warm. Remove
vegetables and add to cooked split peas with as much
as the broth in which the vegetables were cooked as
desired to thin the soup. Reheat, if necessary. Ladle
soup, including vegetables, into wide soup plates and
serve sliced bacon and the cooked sausage links
separately on a platter.
Serve with dark bread, mustard, and beer.
Serves 6 to 8.
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