Readily available kielbasa stands in for the smoked frankfurter sausage called Rookwurst that is used in the Netherlands.
1 pound leeks
1/2 pound sliced bacon, chopped
2 cups peeled, diced celery root, or chopped celery
1 large (about 1/2 lb) onion, chopped
1/4 cup chopped parsley
1 pound green split peas, sorted of debris and rinsed
1 quart regular-strength chicken broth
1 pound kielbasa (Polish) sausage, sliced 1/2 inch thick
Parsley sprigs
Pepper
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- 6 quart pan over medium-high heat, stir bacon often until brown. Transfer bacon with a slotted spoon to paper towels, set aside. Discard all but 2 tablespoons fat from pan.
To pan, add leaks, 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.
Add kielbasa. Stir often until sausage is hot, about 10 minutes longer.
Serve soup hot, if made ahead, let cool, cover, and chill up to 3 days. Reheat, stirring often. Ladle into bowls and garnish with parsley sprigs. Season to taste with pepper.
Makes 6 – 8 servings.
