For 4 servings you will need:

2 smoked ham hocks (1 1/2 to 2 lbs.) or 1 meaty ham bone
3 leeks, thinly sliced or 1 med. onion, slivered
2 med. carrots, thinly sliced
2 stalks celery, thinly sliced, leaves included
1 lb. yellow or green split peas, rinsed and drained
2 qts. water
2 tsp. dried tarragon leaves
1 tsp. salt
1/4 tsp. each ground nutmeg and white pepper
1/4 c. chopped fresh parsley
1 tbsp. cider vinegar
Sour cream or plain yogurt

In a 5 1/2 to 6-quart kettle or Dutch oven combine ham hocks or ham bone, leeks, carrots, celery, split peas, water, tarragon, salt, nutmeg and white pepper.

Bring to boiling. Cover, reduce heat and simmer for 2 1/2 to 3 hours until ham and peas are tender.

Remove ham hocks or ham bone. When cool, remove and discard skin, fat and bones. Return meat to soup.

Stir in parsley and vinegar. Taste and add salt, if needed.

Serve with a bowl of sour cream or yogurt to add to each serving to taste.

Tips: This soup can be made a day ahead and refrigerated. To serve, skim fat and then reheat.

Good served with: Buttered toasted English muffins and warm apple crisp for dessert.

Rich with a harvest of vegetables and the smoky flavor of ham, this thick soup is truly a main dish. It can be made using ham hocks or a meaty ham bone. The bone from an economical smoked picnic shoulder works very well, too.

Preparation time: 30 minutes. Cooking time: 2 1/2 to 3 hours.