Prep 20 mins
Cook 2 hrs
In Denmark it is usual to start with a plate of soup alone. Then, a second plateful of soup is eaten alternately with the meats ( you sip a little soup, eat a little meat and so on). Serve with a good sharp mustard, pickled beetroot, rye bread and sweet butter. So popular is this soup with all the Nordics that it is said that the King of Sweden eats it every Thursday. From House & Garden, February 1964 submitted by Nika Standen Hazelton
- 1 lb dried split yellow peas
- 1 lb salt pork, in one large piece
- 1 large celery rib, cut in 1-inch pieces
- 3 leeks, white and green parts, washed thoroughly and cut in 1-inch pieces
- 3 medium carrots, peeled and cut in 1-inch pieces
- 3 medium potatoes, peeled and cut in 1-inch pieces
- 3 medium onions, thinly sliced
- 1⁄8 teaspoon thyme
- 1 lb Canadian bacon
- 1 1⁄2 lbs cocktail vienna sausages, drained
- Wash and drain peas.
- Cover with cold water and soak overnight or according to package directions.
- Drain and place in large kettle with 3 quarts water.
- Slowly bring to a boil.
- Cook, covered, over medium heat for 1 hour.
- Skim off pea skins as they float to the top.
- Add bacon or salt pork.
- Cover soup and simmer over lowest possible heat for about 2 hours, stirring occasionally.
- the peas should be of pureed consistency.
- Add celeriac or celery, leeks, carrots, potatoes, onions, thyme and Canadian bacon to soup during last 45 minutes of cooking time.
- Stir soup occasionally and check for desired consistency; if necessary, add a little hot water.
- When ready to serve, remove bacon or salt pork and Canadian bacon to heated platter and slice.
- Serve soup and sliced meats separately.
- The meats may also be served cold, if desired.