Rinse the dried split peas, drain and place in large soup kettle.

Add chicken broth, bring to a boil and simmer with heat reduced for 10 minutes.

Skim the froth from the top.

Peel and grate the carrots and onions.

Melt the butter in a skillet and saute the grated vegetables until golden.

Wash and chop the leek and add to the vegetables.

Cook over low heat for 10 minutes.

Stir the vegetable mixture into the broth together with the sugar and salt.

Simmer the soup for 2 hours, or until the split peas are soft.

Run the cooked peas and soup mixture through a sieve Note: I just run it through a blender, same difference)

Return mixture to kettle and add the cream.

Heat just to boiling, stirring occasionally.

Serve hot with bread.