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Ingredients

The ingredients are:

1/4 cup olive oil
2 cups leeks, chopped (this is the same as 2 leeks), white and light green parts, sliced
2 cups carrots, cut into 1/2 inch dice
1 onion, chopped
3 garlic cloves, minced
1 pound dried split peas (green)
8 cups chicken broth (or chicken stock)
2 cups water
8 ounces smoked ham hock
8 sprigs thyme
2 bay leaves
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons oil
12 ounces smoked kielbasa, halved lengthwise and sliced into 1/4 inch pieces

Step 1: In a dutch oven over medium high heat add the olive oil and then add the vegetables (leeks - onion) and cook for 5-10 minutes or until the vegetables are tender and then add the garlic and cook stirring one more minute.
Step 2: Stir in the washed dried green peas and cook stirring one minute and then add the chicken broth and 2 cups water and the next 5 ingredients (-pepper) and bring to a boil; reduce heat and simmer partially covered for 1 1/4 hours, stirring occasionally until please and tender. Discard spices (it is helpful if spices are placed in a spice bag to make for easy removal) along with the ham hock. Puree 2 cups of the soup either in a blender or food processor, but I use a hand held blender to puree about 2 cups of the soup (if using a hand held processor it eliminates putting the pureed soup back into the soup). You may need to add more water or broth as it gets thick.
Step 3: In a skillet over medium heat add 2 tablespoons oil and then add the sliced kielbasa and cook for about 5 minutes or until browned.
Step 4: Serve soup with the kielbasa and parsley (if desired).

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