2 smoked ham hocks (1 1/2-2 lb.) 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 & drained
2 qt. water
2 tsp. dried tarragon leaves
1 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. white pepper
1/4 c. chopped fresh parsley
1 tbsp. cider vinegar
Sour cream or plain yogurt

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

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

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

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

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

Good served with: Buttered toasted English muffins and warm apple crisp for dessert. Makes 4 servings.