Dutch Split Pea Soup

Directions

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