Danish Pea Soup With Lamb

Total Time: 2 hrs 10 mins

Ingredients

• Servings: 8
• 1 lb yellow split peas, washed (and drained)
• 2 lbs lean bacon (in one piece) or 2 lbs smoked lamb butt (in one piece)
• 3 medium carrots, scraped
• 1 celery root, peeled & 1/4-ed
• 4 medium leeks, parts (use parts of leeks only, cleaned and washed)
• 2 medium onions, peeled & halved
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 lb lamb sausage link (cook and drain sausage links)

Recipe

• 1 large kettle with 6 cups water.
• 2 cook slowly, covered, 1 1/2 hours, until tender.
• 3 put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in another kettle.
• 4 cover with water.
• 5 cook slowly, covered, 40 minutes until vegetables and bacon are tender.
• 6 take out bacon; slice and keep warm.
• 7 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.
• 8 reheat, if necessary.
• 9 ladle soup, including vegetables, into wide soup plates and serve sliced bacon and the cooked sausage links separately on a platter.
• 10 serve with dark bread, mustard, and beer.