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SPLIT PEA SOUP

1 pound leeks
1/2 pound sliced bacon, chopped
2 cup peeled, diced celery root, OR chopped celery
1 large (about 1/2 pound) onion, chopped
1/4 cup chopped parsley
1 pound green split peas, sorted and rinsed
1 quart regular-strength chicken broth
1 pound kielbasa, sliced 1/2" thick

Cut off and discard though green tops, outer leaves and root ends
from the leeks. Split leeks lengthwise and rinse well; slice thinly
and set aside. In a 5-6 quart pan over med-high heat, stir bacon
often until brown. Transfer bacon with slotted spoon to paper
towels, set aside. Discard all but 2 Tbsp fat from pan. To pan,
add leeks, celery, onion and chopped parsley. Stir often over med
heat until vegetables are limp, about 15 min. Return bacon to pan
with split peas, broth and 1 quart water. Bring to a boil over high
heat. Cover and simmer until peas are mostly dissolved, about 1
1/2 hours; stir occasionally. Add kielbasa. Stir often until sausage
is hot, about 10 min.longer. Serve soup hot. Serves 6-8

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