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Danish Pea Soup with Pork

Ready In:
2hrs 10mins
Serves:
Units:

ingredients

  • 1 lb yellow split peas, washed (and drained)
  • 2 lbs lean bacon (in one piece) or 2 lbs smoked pork butt (in one piece)
  • 3 medium carrots, scraped
  • 1 celery root, peeled & 1/4-ed
  • 4 medium leeks, white parts (use white parts of leeks only, cleaned and washed)
  • 2 medium onions, peeled & halved
  • 12 teaspoon dried thyme
  • 1 12 teaspoons salt
  • 14 teaspoon pepper
  • 1 lb pork sausage link (cook and drain sausage links)

directions

  • 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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  1. Scandigirl
    Our daughter Sue is visiting this week from Calgary with a mouth full of braces! So, I have had to find all kinds of soft recipes. Decided to use your Danish Pea soup. It was a hit for sure. Happy smiles and no pain eating supper. Thank you for a super recipe.
    Reply
  2. Molly53
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