Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Yellow Split Peas, washed *
2 lb Lean Bacon or smoked pork **
3 x Med Carrots, scraped
Celery root, peeled 1/4-ed
4 x Med Leeks, white parts ***
2 x Med Onions, peeled halved
1/2 ts Dried Thyme
1 1/2 ts Salt
1/4 ts 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.

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