Danish Pea Soup with Pork

150 minutes Prep: 20 minutes Cook: 130 minutes

867 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 378g

Amount per Serving

Calories 867 38% of calories from fat

	% Daily Value*
Total Fat 36.0g	56%
Saturated Fat 13.0g	63%
Trans Fat 0.0g
Cholesterol 173mg	58%
Sodium 1631mg	68%
Total Carbohydrate 56.0g	19%
Dietary Fiber 21.0g	84%
Sugars 10.0g
Protein 78.0g	156%

Vitamin A	106%		Vitamin C	11%
Calcium	11%		Iron	35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

All-American Cole Slaw

Everything taste is personal, a lot comes from our heritage: A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for Finely grated cabbage, finely keyword Scallions chopped to taste size Tomatoes, cut to size-taste, smaller for us. Mayonnaise, only Hellman's will do for ours. Garlic salt to taste, only Lowry's for us; it becomes stronger with age,as does the amount of mayo, as the water is brought out by the salt. A moderate dash of vinegar - personal taste, I love Teragon That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious! People who've had our gravies made after frying meats, especially chicken, call it a food group.