Danish Pea Soup With Pork

Servings: 6
Ingredients:

1 lb Yellow Split Peas, Washed *
2 lb Lean Bacon Or Smoked Pork **
3 md Carrots, Scraped
Celery Root, Peeled, Qrted.
4 md Leeks, White Parts   ***
2 md Onions, Peeled and Halved
1/2 ts Dried Thyme
1 1/2 ts Salt
1/4 ts Pepper
1 lb Pork Sausage Links   ****

* washed and drained ** in one piece *** use white parts of leeks only,
cleaned and washed **** cook and drain sausage links
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Soak peas in cold water according to package directions. Put in a 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.