2 c. green split peas, picked over and rinsed
1 lg. onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 tbsp. vegetable oil
1/2 c. snipped fresh dill
2 c. chicken stock
2 c. brown stock, or canned beef broth
8 peppercorns
1 tbsp. tarmari (soy sauce, available at specialty food shops)
1 meaty ham bone
About 1 c. milk

In a kettle combine the peas and 6 cups water and bring water to boil. Simmer the peas for 2 minutes and let them soak 1 hour. In a large skillet cook the onion, the carrots, and the celery in the oil over moderate heat, stirring for 5 minutes, or until the onion is softened, and add the mixture to the kettle with the dill, the chicken stock, the brown stock, the peppercorns, the tarmari, and the ham bone.

Bring the liquid to a boil, skimming the froth as it rises to the surface, and simmer the soup, covered partially, stirring occasionally, for 1 hour 30 minutes. Remove the ham bone, cut the meat off the bone, and chop it.

Puree the soup through the medium disk of a food mill into another kettle, add the ham and salt to taste, and thin the soup with the milk to the desired consistency. Serves 8, makes 10 cups.