Danish Pea Soup With Pork Recipes

Steps:

• 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.

Steps:

• Wash the yellow split peas carefully. Cover them with chicken broth, add the chopped onions, salt pork, bay leaf and herbs and bring to a boil. Lower the heat and simmer, partially covered, for 1 to1 1/4 hours or until the peas are tender but have not fallen apart.
• Remove salt pork from the soup; discard the bay leaf and season soup to taste with salt and pepper. Cut the salt pork into 1/4 inch slices. Place a few slices of pork in individual serving bowls, ladle soup over the pork and serve with good rye bread.
• VARIATIONS Add a chopped carrot and stalk of celery to the mixture; after you remove the salt pork, puree the soup and thin with more stock if too thick.
• Or simmer soup without salt pork; saute kielbasa until crisp, slice thinly and serve in soup.

Steps:

• Wash and drain peas. Cover with cold water and soak overnight or according to package directions. Drain and place in large kettle with 3 quarts water. Slowly bring to a boil. Cooked covered over medium heat for 1 hour. Skim off pea skins as they float to the top. Add bacon or salt pork. ( If pork is very salty, soak in cold water for 30 minutes, drain and pat dry.) Cover soup and simmer over lowest possible heat for about 2 hours, stirring occasionally. the peas should be of puréed consistency. Add celeriac or celery, leeks, carrots, potatoes, onions, thyme and Canadian bacon to soup during last 45 minutes of cooking time. Stir soup occasionally and check for desired consistency; if necessary, add a little hot water. When ready to serve, remove bacon or salt pork and Canadian bacon to heated platter and slice. Serve soup and sliced meats separately. The meats may also be served cold, if desired.

Steps:

• Pour olive oil into a 4-quart pot set over medium-low heat. Cook and stir yellow and red onions, garlic, salt, oregano, pepper, and bay leaf in the hot oil until onions are translucent, 10 to 15 minutes.
• Stir pork, peas, chicken broth, and carrot into the pot and bring to a boil. Reduce heat to low and simmer until split peas are soft, about 1 1/2 hours.

Steps:

• Place all the ingredients into a large pot, bring to the boil and simmer for 1 1/2 hours.
• Remove the hock from the soup and remove the meat from the bone, chop into small pieces and put back into soup.
• Serve.

Steps:

• Cook and stir onion and pork belly in a large pot over medium heat until pork is browned and onion is translucent, 10 to 15 minutes. Add water, vegetable broth, white wine, split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. Bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. Remove bay leaves before serving.