3 c. green split peas
4 slices bacon
3 ham hocks
3 chopped leeks
3 tbsp. butter
1 diced carrot
1 c. celery, using some of the leaves
1/2 lb. knockwurst or Polish sausage
1 lg. onion
Salt & pepper

Cook the peas in 3 quarts boiling water until tender. Add the ham hocks and simmer for at least 2 hours. When ham hocks are done, remove them from the soup and discard all but the meaty portions. Return meat from ham hocks to the soup. Add the bacon at this time.

Saute the leeks, onion and celery in butter and add to the soup. Add diced carrot. Simmer for another hour.

Then cut the knockwurst or Polish sausage into pieces and add to soup. Add salt and pepper.

This soup tastes better if it stands overnight. You will have to add water as soup will become thick.

Serve with crusty French bread.