Dutch Split Pea Soup - cooking recipe

Ingredients

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

Preparation

Bring peas, ham hocks and water to a boil.
Skim froth off; simmer 1 hour partially covered.
Add 1/2 slab bacon (no rind) and simmer 1 hour.
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.
Add to the kettle with the celery and simmer 1 hour.
Remove ham hocks and cut up the meat.
Return to soup. Add 3/4 pound Polish sausage (halved lengthwise and cut into 1/4 inch slices).
Simmer covered for 10 minutes.
Let soup stand overnight, uncovered.
Reheat and add 1/2 cup dry white wine and 1/2 cup light cream.
Salt and pepper to taste.
Sprinkle with minced parsley.