1 1/2 lbs. ham hocks, sawed twice
3 onions, sliced
1 c. carrots, chopped
2 cloves garlic, minced
2 c. chopped celery, including leaves
2 tsp. butter
1 1/2 c. dried split peas
12 peppercorns, smashed
1 bay leaf
1 tsp. thyme
1 tsp. oregano
1 tsp. marjoram
6 c. chicken stock
1 c. evaporated milk
Salt, pepper
Dry sherry

1. Brown ham hocks in butter melted in a large soup pot. Dump in the onions, carrots, garlic, celery, peas, smashed peppercorns, herbs and chicken stock. Bring to a boil, cover, lower heat and simmer for three hours. Repeat ham hock and discard bay leaf.

2. Put the soup through a blender in batches, then return to the pot. Add the ham from the hocks, in hunks. Gloop in the evaporated milk, reheat and add salt, pepper and sherry to taste.