Danish Pea Soup With Pork Recipe

DANISH PEA SOUP WITH PORK
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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