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Danish Yellow Split Pea Soup with Back Bacon
Author: DLorenson (03/28/98)
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

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.

From Danish Sisterhood Treasures II
More recipes and ordering info can be found at the Sisterhood's website at
Else Lassiter 3176 Horizon Dr. Santa Ynez, CA 93460-9690

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