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Danish pea soup with pork
Artist: _
Categories: Danish, Meats, Pork, Scandinavian, Soups & Stews
Yield: 6
Rating: 0
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Ingredients:
1 lbsYellow Split Peas, washed *
2 lbsLean Bacon or smoked pork **
3 xMed Carrots, scraped
Celery root, peeled & ?ed
4 xMed Leeks, white parts ***
2 xMed Onions, peeled & halved
1/2 tspDried Thyme
1 1/2 tspSalt
1/4 tspPepper
1 lbsPork 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.
2Cook slowly, covered, 1 ?hours, until tender.
3Put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in another kettle.
4Cover with water.
5Cook slowly, covered, 40 minutes until vegetables and bacon are tender.
6Take out bacon; slice and keep warm.
7Remove 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.
8Reheat, if necessary.
9Ladle soup, including vegetables, into wide soup plates and serve sliced bacon and the cooked sausage links separately on a platter.
10Serve with dark bread, mustard, and beer.
11Serves 6 to 8
 
 
 
 

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