Danish Pea Soup with Pork

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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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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