2 c. split peas or lentils, soak for 30 minutes and drain
1 ham bone
2 c. ham pieces
9 c. chicken broth
2 bay leaves
1 tsp. tarragon
1/2 tsp. thyme
1/2 tsp. marjoram
Freshly ground pepper
1 red, dry chili pepper (2 inches long)
1/2 tsp. cayenne
2 tbsp. tarragon vinegar or apple cider vinegar
1/2 onion, chopped
1 clove garlic, minced
2 to 3 ribs celery, diced
3/4 c. carrot, diced

Combine peas, ham bone, broth and bring to a boil, skimming foam off top. Add seasonings plus vinegar. Cook 2 to 3 hours. During last 1/2 hour, add onion, garlic, celery and carrot. Remove bay leaves and chili pepper, and ladle 1/2 of the soup into a food processor (a few cups at a time); blend until smooth, then return to pot. Add ham pieces. Serve.

Optional:

Heat with a few pats of butter, 1/4 cup brown sugar and 1 to 2 cups milk or cream. May top individual servings with creme fraiche or sour cream.