New Amsterdam Pea Soup

• 1 pound split peas, washed
• 3 quarts water
• 2 large ham hocks
• 1/4 pound smoked bacon, diced
• 3 leeks, washed and chopped
• 1 large onion, coarsely chopped
• 1 medium-size carrot, peeled and cut into large chunks
• 1 medium-size celery root, peeled and cut in half
• 2 cloves
• 1 bay leaf
• 6 peppercorns
• 18 teaspoon ground mace
• 1 rib celery with leaves, diced
• 1 pound kielbasa or other smoked cooked sausage, cut into 1/4-inch rounds
• Salt and freshly ground pepper to taste
• 1/2 cup chopped parsley

1. In large heavy pot over medium heat, combine the peas, water, ham hocks, bacon, leeks, onion and carrot.
2. Cut one half of celery root into large chunks and add along with cloves, bay leaf, peppercorns and mace.
3. Bring to boil and simmer, partly covered, until peas are very soft, about 2 hours, stirring occasionally.
4. Remove and discard ham hocks.
5. Mince remaining celery root and add along with diced celery to the pot.
6. Continue to simmer until vegetables are soft, about 30 minutes, stirring occasionally.
7. Add sliced sausage and cook about 5 minutes.
8. Season with salt and pepper and garnish with parsley.

peas, water, ham hocks, bacon, leeks, onion, carrot, celery root, cloves, bay leaf, peppercorns, ground mace, celery, kielbasa, salt, parsley

Taken from cooking.nytimes.com/recipes/4402 (may not work)