Split Pea and Ham

• 1 lb. (2.25 cups) dried split peas
• 5 cups chicken broth
• 5 cups water
• 1 nice meaty smoked ham shank
• 2 ribs celery, diced
• 3 Tbsp. parsley, chopped
• 0.5 tsp. tarragon leaves
• 1 cup carrots, diced
• 1 cup onion, diced
• 1 leek, white only, sliced
• 2 cloves garlic, minced
• 2 Tbsp. dry sherry
• 0.5 tsp. pepper
• 2 Tbs. butter or bacon fat
• 2 Tbs. flour

Rinse and soak the peas for 20 minutes.

In a 6 quart pot, combine water, broth, and peas; bring to boil. Add the ham hocks, carrots, celery, onion, leek, garlic, tarragon, and 1 Tbsp. of the parsley.

Reduce the heat to medium low, and simmer, partially covered, stirring occasionally, for 1 hour.

Remove the pot from the heat and remove the ham from the soup. Place it in a colander and let it cool until it's safe to touch. When it's cool enough to handle, strip the meat from the bone and shred it. Discard any excess fat and return the meat to the pot. Add the sherry, pepper, and remaining 2 Tbsp. parsley, and return the soup to the heat.

In a small pot, melt the butter or bacon fat and stir in the flour. Cook this for half a minute, then add a little of the hot soup and stir it in, adding more until the mixture is fairly liquid. Stir this back into the soup and let it cook a little. This will bind the soup so you don't end up with all the peas in a sludge at the bottom with a thin liquid on top.

Serve with fresh bread.