1 (1 lb.) pkg. dried, split peas
10 c. water
2 lbs. ham hocks
1 medium onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1/8 tsp. pepper
Salt to taste (optional)
Parsley sprigs (optional)

Combine first 7 ingredients in a Dutch oven. Bring to a boil; reduce heat and simmer, uncovered, 1 hour or until peas are soft. Remove ham hock. Put the pea mixture through a food mill or sieve. Cook over low heat until thoroughly heated. Add salt to taste and garnish with parsley sprigs, if desired. Yield: 6 cups.