Title: Danish Pea Soup with Pork
Categories: Soups, Meats, Beans
Yield: 6 servings
1 lb Yellow Split Peas, washed *
2 lb Lean Bacon or smoked pork **
3 x Med Carrots, scraped
1 x Celery root, peeled amp; 1/4-ed
4 x Med Leeks, white parts ***
2 x Med Onions, peeled amp; 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.
Soak peas in cold water according to package directions.
Put in a 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. |
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