1 lb. dried green split peas
5 c. chicken stock or canned broth
5 c. water
1 meaty ham bone or 2 smoked ham hocks
3 stalks celery, leaves included, diced
3 tbsp. chopped Italian parsley
1/3 tsp. crumbled dried tarragon leaves
1/4 c. unsalted butter
1 c. diced carrots
1 c. diced onions
1 leak (white portion only), rinsed and sliced
1 c. slivered fresh spinach leaves
2 tbsp. dry Sherry
1/2 tsp. freshly ground pepper

Rinse and split peas in strainer, then combine with stock and water in large soup pot. Bring to boil. Add ham bone, celery, 1 tablespoon parsley and tarragon. Reduce heat to medium-low and simmer partially covered, stirring occasionally for 1 hour.

Melt butter in saucepan over medium-low heat. Add carrots onions and leak. Cook until vegetables are tender, about 10 minutes. Add to soup pot along with spinach. Simmer partially covered for another hour.

Remove ham bone and shred meat from bone, removing excess fat. Return meat to soup. Continue to reduce soup to desired thickness. Add sherry, pepper and remaining parsley.

Serves 6.