Dutch Split Pea Soup
|Sliced bacon||1⁄2 Pound, chopped|
|Peeled diced celery root/Chopped celery||2 Cup (32 tbs)|
|Onion||1⁄2 Pound, chopped (1 Large)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Green split peas||1 Pound, sorted of debris and rinsed|
|Regular strength chicken broth||1 Quart|
|Kielbasa||1 Pound, sliced 1/2 inch thick (Polish)|
Cut off and discard tough green tops, outer leaves, and root ends from leeks.
Split leeks lengthwise and rinse well; slice thinly and set aside.
In a 5- to 6-quart pan over medium-high heat, stir bacon often until brown.
With a slotted spoon, transfer bacon to paper towels; set aside.
Discard all but 2 tablespoons fat from pan.
To pan, add leeks, celery root, onion, and chopped parsley.
Stir often over medium heat until vegetables are limp, about 15 minutes.
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 soup occasionally.
Stir often until sausage is hot, about 10 minutes longer.