Recipe - Danish Pea Soup With Pork

1 pound Yellow Split Peas, washed *
2 pound Lean Bacon or smoked pork **
3 x Med Carrots, scraped
Celery root, peeled & 1/4ed
4 x Med Leeks, white parts ***
2 x Med Onions, peeled & halved
One half teaspoon Dried Thyme
1 One half teaspoon Salt
One fourth teaspoon Pepper
1 pound Pork Sausage links ****

* and drained ** in one piece *** use white parts of leeks only,
cleaned and washed **** cook and drain sausage links large kettle with 6
cups water. Cook slowly, covered, 1 One half 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 cut or sliced up bacon and the cooked sausage links separately on a platter.
Serve with dark bread, mustard, and beer.
Serves 6 to 8.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini