Danish Pea Soup

3/4 lb yellow peas dried
8 cups water
1 about 1 lb. pork shoulder smoked, cut into small pieces
1 carrot diced
1 onion chopped
1/4 teaspoon dried marjoram
1 teaspoon ginger
1-1/2 teaspoons salt

Soak peas in water about 12 hours, unless peas are quick-cooking variety. In a large saucepan, bring peas to a boil in the same water. Skim.  Add meat, carrot, onion and seasonings.  Cover and simmer slowly about 1-1/2 hours or until peas are tender.  Season to taste.   6 to 8 servings.

Andersen's Split Pea Soup

8 cups water
2 cups green split peas
1 rib celery, chopped
1 large carrot, chopped
1 small onion, chopped
1/4 teaspoon thyme
Dash red pepper sauce
1 bay leaf
Salt
Pepper

Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point.

Danish Pea Soup with Pork

1 lb Yellow Split Peas
2 lb Lean Bacon chunk or smoked pork
3 Med Carrots, scraped
Celery root, peeled & chopped
4 Med Leeks, white parts only
2 Med Onions, peeled & halved
1/2 teaspoon Dried Thyme
1 1/2 teaspoon Salt
1/4 teaspoon Pepper
1 lb Pork Sausage links, cook and drain sausage links

Washed the peas in cold water and drain well.  In a large kettle with 6 cups water, cook peas slowly for about 1 1/2 hours, covered 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.