1 ham bone, weighing about 1 lb.
4 1/2 c. water
2 c. chicken stock
2 c. dried split peas, rinsed
2/3 c. finely chopped leeks or green onions
1/3 c. finely chopped carrots
1/3 c. finely chopped celery
1/2 tsp. sugar
1/8 tsp. marjoram, crushed
1/8 tsp. freshly ground black pepper
2 1/2 c. milk
1 c. heavy cream
3/4 c. finely chopped cooked ham
1/2 c. finely chopped cooked chicken

In large soup pot or dutch oven combine ham bone, water, chicken stock and split peas. Bring to a boil over medium heat and skim froth from surface. Reduce heat and simmer 30 minutes. Add leeks or green onions, carrots, celery, sugar, marjoram and pepper. Simmer, stirring occasionally, 30 to 40 minutes, until peas are soft. Remove ham bone and gradually stir in milk and cream. You may puree soup at this point, if desired. Add ham and chicken; simmer, stirring occasionally 10 minutes longer. Adjust seasoning, if desired. Makes about 3 1/2 quarts Potage St. Germaine.