1 meaty ham bone
3 leaks of 1 medium onion, slivered or chopped
2 medium carrots, chopped
2 stalks thinly sliced celery stalks, leaves included
1 lb. dry yellow or green split peas, rinsed and drained (I used 1/2 yellow and 1/2 green peas this time)
2 qt. water
2 tsp dried tarragon leaves
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1/4 cup chopped fresh parsley
1 Tbs. cider vinegar or cooking sherry
sour cream or plain yogurt
In a Dutch oven, combine ham bone, leeks, carrots, celery, split peas, water, tarragon, salt, pepper and nutmeg.
Bring to boil. Cover; reduce heat and simmer for 2 1/2 to 3 hours, stirring occasionally, until ham and peas are tender.
Remove ham bone. When cool, cut meat from bone and add to soup.
Stir in parsley and vinegar. Serve each serving with a dollop of sour cream or yogurt.
Yields 8 servings