Danish pea soup with pork Recipe

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Danish pea soup with pork

Artist:	_	Yield:	6
Categories:	Danish, Meats, Pork, Scandinavian, Soups & Stews	Rating:	0
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Ingredients:

1	lbs	Yellow Split Peas, washed *
2	lbs	Lean Bacon or smoked pork **
3	x	Med Carrots, scraped
		Celery root, peeled & ?ed
4	x	Med Leeks, white parts ***
2	x	Med Onions, peeled & halved
1/2	tsp	Dried Thyme
1 1/2	tsp	Salt
1/4	tsp	Pepper
1	lbs	Pork Sausage links ****

Procedures:

1	* 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.
2	Cook slowly, covered, 1 ?hours, until tender.
3	Put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in another kettle.
4	Cover with water.
5	Cook slowly, covered, 40 minutes until vegetables and bacon are tender.
6	Take out bacon; slice and keep warm.
7	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.
8	Reheat, if necessary.
9	Ladle soup, including vegetables, into wide soup plates and serve sliced bacon and the cooked sausage links separately on a platter.
10	Serve with dark bread, mustard, and beer.
11	Serves 6 to 8