Danish Pea Soup with Pork

150 minutes Prep: 20 minutes Cook: 130 minutes

867 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1	pound	yellow split peas	washed and drained
2	pounds	pork	smoked, in one piece
3	medium	carrots	scraped
1	each	celery	root, peeled, 1/4 inch
4	medium	leeks	white parts only, cleaned and washed
2	medium	onions	peeled and halved
1/2	teaspoon	thyme	dried
1 1/2	teaspoons	salt
1/4	teaspoon	black pepper
1	pound	pork sausage	links, cook and drained

Cook and drain sausage links 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.

Add your comment

Serving Size 378g

Amount per Serving

Calories 867 38% of calories from fat