2 c. dry green split peas
5 c. water or fresh or canned chicken stock
Bouquet Garni made of 2 parsley sprigs, 2 chopped celery tops & 1 bay leaf, tied together
1/4 tsp. dried thyme
Ham bone (opt.)
2 tbsp. butter
1/4 lb. salt pork, finely diced
1/2 c. finely chopped carrots
1/2 c. finely chopped onions
1 lg. leek, chopped (white part plus 2" green) or 1 extra onion, finely chopped
1 c. coarsely chopped spinach or lettuce leaves
1/2 c. shelled fresh green peas, about 1/2 lb., unshelled or substitute defrosted frozen peas
Salt
Freshly ground black pepper
1/2 lb. baked ham, cut in 1/2" cubes (about 2 c.)
2 tbsp. soft butter

Wash the split peas thoroughly under cold running water. In a heavy 4 to 5 quart saucepan or a soup kettle, bring 5 cups of water or chicken stock to a boil and drop in the peas. Add the bouquet garni, the thyme and the optional ham bone. Reduce the heat and simmer half covered for 30 minutes to 1 hour, or until the peas are tender but not mushy.

While the peas are simmering, melt 2 tablespoons of butter in a heavy 8 to 10 inch skillet, and in it brown the diced salt pork until it is crisp and renders it fat; remove the pork and discard it. In the fat remaining in the skillet, cook the carrots, onions, leek and spinach or lettuce leaves uncovered over moderate heat for 5 minutes or until the onions are soft and the leaves have wilted. When the split peas are tender, add all of the vegetables including the fresh green peas to the soup and simmer, uncovered for another 30 minutes. Remove and discard the bouquet garni and the optional ham bone. Puree the soup through a food mill into a large bowl and then rub it through a fine sieve back into the saucepan. Taste and season with salt and freshly ground black pepper, add the ham cubes and bring the soup to a simmer over low heat. If the soup seems too thick, thin it with a little chicken stock or water.

Before serving, remove the pan from the heat and stir in the soft butter into the soup, 1 tablespoon at a time. Ladle the soup into a large tureen or individual soup bowls. Serves 4 to 6.