Search
by Ingredient

Danish Pea Soup with Pork

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

20 min

Cook

130 min

Ready

150 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound yellow split peas
washed and drained
Camera
2 pounds pork
smoked, in one piece
Camera
3 medium carrots
scraped
Camera
1 each celery
root, peeled, 1/4 inch
Camera
4 medium leeks
white parts only, cleaned and washed
* Camera
2 medium onions
peeled and halved
Camera
½ teaspoon thyme
dried
* Camera
1 ½ teaspoons salt
Camera
¼ teaspoon black pepper
Camera
1 pound sausage
links, cook and drained
Camera

Ingredients

Amount Measure Ingredient Features
453.6 g yellow split peas
washed and drained
Camera
907.2 g pork
smoked, in one piece
Camera
3 medium carrots
scraped
Camera
1 each celery
root, peeled, 1/4 inch
Camera
4 medium leeks
white parts only, cleaned and washed
* Camera
2 medium onions
peeled and halved
Camera
2.5 ml thyme
dried
* Camera
7.5 ml salt
Camera
1.3 ml black pepper
Camera
453.6 g sausage
links, cook and drained
Camera

Directions

Cook and drain sausage links large kettle with 6 cups water.

Cook slowly, covered, 1½ 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 86738% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 173mg 58%
Sodium 1631mg 68%
Total Carbohydrate 19g 19%
Dietary Fiber 21g 84%
Sugars g
Protein 156g
Vitamin A 106% Vitamin C 11%
Calcium 11% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe