Danish Yellow Split Pea Soup with Back Bacon

Gule Aerter Med Flaesk. Serves 8. Rinse peas, place in bowl, cover with water and soak overnight. Next day simmer peas in water at low heat, approx. 45 minutes. Pass through Sieve. Rinse bacon and cover with water, bring to a boil, skimming off any foam. Reduce heat to low and add thyme, wrapped in cheesecloth, and vegetables, cook covered for 1 1/2 -2 hours. Remove vegetables from soup when they are tender and discard thyme. Remove bacon from soup when ready. Pour soup into pea puree and add sliced carrots, leeks, parsnip and potatoes. Add salt to taste. Slice bacon and serve with pea soup. Yellow split-pea soup is better the second day. Goes marvelously with Danish Aquavit.