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Print this Recipe    Split Pea 11

Danish Yellow Split Pea Soup with Back Bacon
Gule Aerter Med Flaesk
Serves 8

600 gr dried Yellow Split-Peas
2 liter Water
1.5 kg Back Bacon, lean, lightly salted
1 tsp dried Thyme, crumbled
4 Carrots
1 large Parsnip
8 medium Potatoes
10 small Onions
4 Leeks
Salt

Rinse peas, place in bowl, cover with water and soak overnight.
Next day simmer peas in water at low heat, approx. 45 minutes. Pass
through Sieve. Rinse bacon and cover with water, bring to a boil,
skimming off any foam. Reduce heat to low and add thyme, wrapped
in cheesecloth, and vegetables, cook covered for 1 1/2 -2 hours.

Remove vegetables from soup when they are tender and discard thyme.
Remove bacon from soup when ready. Pour soup into pea puree and
add sliced carrots, leeks, parsnip and potatoes. Add salt to taste.
Slice bacon and serve with pea soup. Yellow split-pea soup is better
the second day.

Goes marvelously with Danish Aquavit.

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