1 lb. quick-cooking dried split green peas (2 1/4 c.)
3 fresh pork hocks (ea. 3/4 lb.)
2 stalks celery
2 med. onions
2 green onions
2 parsley sprigs
1/4 lb. salt pork, chopped
2 tsp. salt
1/8 tsp. dried rosemary leaves
1 bay leaf
1 kielbasa (about 3/4 lb.)

CROUTONS:

2 slices white bread
2 tbsp. butter

Ham bone left over and frozen from a baked or boiled ham may be substituted for pork hocks.

In colander, rinse peas under cold water; drain. Wipe pork hocks with damp paper towels. In 8-quart kettle, combine peas, hocks and 2 1/2 quarts water; bring to boil. Reduce heat; simmer, covered, 45 minutes. Wash celery; slice diagonally 1/4 inch thick.

Peel onion; cut in half; slice thinly. Chop green onions and parsley. In medium skillet, saute salt pork over medium heat, stirring, until crisp - about 3 minutes. Add celery, onion and green onion; saute, stirring, until the onion is golden - about 5 minutes.

To peas and pork hocks, add saute salt-pork mixture, the parsley, salt, rosemary and bay leaf; mix well with long-handled wooden spoon. Bring to boiling. Reduce heat, and simmer, covered, 2 hours, or until hocks are fork tender. Remove from heat.

With slotted spoon, remove pork hocks to shallow pan; cool. Remove skin and excess fat from hocks. Remove meat from bones, or leave whole, as desired. Skim fat from soup. Wash kielbasa. Slash at 1 inch intervals about a fourth of the way through.

Add to soup with whole pork hocks or meat. Add a little water if soup seems too thick. Bring to boiling; reduce heat, and simmer, covered, 30 to 40 minutes. Meanwhile, make croutons; cut bread slices into 1/4 inch strips; then cut crosswise into 1/4 inch cubes.

In hot butter, in small skillet, over medium heat, saute bread cubes until golden brown. Turn soup into a heated tureen; garnish top with croutons. To serve kielbasa, remove from soup; cut into slices. Add to each serving of soup. Makes 2 1/2 quarts; 8 servings.