Total Calories: 813
In large kettle combine split peas, water, chicken broth, onions, carrots, celery, garlic, bay leaf, and ham hocks. Sprinkle lightly with salt and pepper bring to boil, cover, and turn heat down to simmer. Cook for 1 1/2 to 2 hours. Remove ham hocks and cut meat from bones into fine strips. Remove bay leaf and discard. Return ham to kettle add knockwurst, bring to simmer, and cook for 5 minutes. If the soup is too thin, remove cover and boil for 5 minutes. Garnish each serving with a dollop of sour cream.
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