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Danish Pea Soup with Pork

 

39

Yield

6

servings

Prep

20

min

Cook

130

min

Ready

150

min

Trans-fat Free, High Fiber
 

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
½ teaspoon thyme
dried
*
1 ½ teaspoons salt
¼ teaspoon black pepper
*
1 pound sausage
links, cook and drained

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

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Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 86738% of calories 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?

 

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