Dutch Split Pea Soup

• 1 lb. split peas, rinsed
• 3 smoked ham hocks
• 3 qt. water
• 1/2 slab bacon (no rind)
• 3/4 lb. Polish sausage
• 1/2 c. dry white wine
• salt and pepper to taste
• 3 c. leeks
• 2 Tbsp. butter
• 1/2 tsp. minced garlic
• 2 c. chopped celery
• 1/2 c. light cream
• minced parsley

1. Bring peas, ham hocks and water to a boil.
2. Skim froth off; simmer 1 hour partially covered.
3. Add 1/2 slab bacon (no rind) and simmer 1 hour.
4. In large skillet, saute 2 1/2 to 3 cups leeks in 2 tablespoons butter for 8 minutes. Add 1/2 teaspoon minced garlic and saute 2 minutes.
5. Add to the kettle with the celery and simmer 1 hour.
6. Remove ham hocks and cut up the meat.
7. Return to soup. Add 3/4 pound Polish sausage (halved lengthwise and cut into 1/4 inch slices).
8. Simmer covered for 10 minutes.
9. Let soup stand overnight, uncovered.
10. Reheat and add 1/2 cup dry white wine and 1/2 cup light cream.
11. Salt and pepper to taste.
12. Sprinkle with minced parsley.

peas, ham hocks, water, bacon, sausage, white wine, salt, leeks, butter, garlic, celery, light cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=166795 (may not work)