| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Danish | Pork, Soups | 6 | Servings |
INGREDIENTS
| 1 | lb | Yellow Split Peas, washed * |
| 2 | lb | Lean Bacon or smoked pork ** |
| 3 | Med Carrots, scraped | |
| Celery root, peeled & 1/4-ed | ||
| 4 | Med Leeks, white parts *** | |
| 2 | Med Onions, peeled & halved | |
| 1/2 | t | Dried Thyme |
| 1 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | lb | Pork Sausage links **** |
INSTRUCTIONS
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 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. Serves 6 to 8. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 127
Total Fat: 14g
Cholesterol: 55.2mg
Sodium: 964.7mg
Potassium: 176.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 11.3g