Title: Danish pea soup with pork
 Categories: Soups, One dish, Pork
      Yield: 6 servings
 
      1 lb Yellow Split Peas, washed *
      2 lb Lean Bacon or smoked pork **
      3 x  Med Carrots, scraped
      1 x  Celery root, peeled & 1/4-ed
      4 x  Med Leeks, white parts   ***
      2 x  Med Onions, peeled & halved
    1/2 t  Dried Thyme
  1 1/2 t  Salt
    1/4 t  Pepper
      1 lb 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 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.