Scandinavian Yellow Pea Soup

• 1 pound dried yellow split peas
• 1 pound bacon or salt pork, in one piece
• 1 celeriac, peeled, or 1 large stalk celery cut in 1" pieces
• 3 leeks, white and green parts, washed thoroughly and cut in 1" pieces
• 3 medium carrots, peeled and cut in 1" pieces
• 3 medium potatoes, peeled and cut in 1" pieces
• 3 medium onions, thinly sliced
• 1/8 teaspoon thyme
• 1 pound Danish Canadian-style bacon (pork loin) or Canadian bacon
• 1 1/2-pound can cocktail Vienna sausage, drained

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

peas, bacon, celeriac, leeks, carrots, potatoes, onions, thyme, bacon, sausage

Taken from www.epicurious.com/recipes/food/views/scandinavian-yellow-pea-soup-20108 (may not work)