   1       lb           Dried green split peas
   6       c            Chicken broth
   1-2     c            Water
   1                    Meaty ham bone OR 2 smoked ham hocks
   3/4c                 celery, diced
   3       tb           Italian Parsley
   1   	   tb           Tarragon leaves
   1       c            Carrots, diced
   1       c            Onion, diced
   1                    Big leek, white only
   1/2     c            White wine
   3       tb           Olive oil (not the good stuff)


Carefully sort through peas looking for pebbles.
Rinse until water runs clear and soak for 20 minutes in cold water.

Sweat leeks, onion, celery and carrots with a pinch of salt in the olive oil
until onions turn translucent (about 10 min).  Add wine and let sit for 5 min.
Add chicken broth, ham bone, peas, parsley and taragon.

Check for salt and pepper re-seasoning.

Simmer covered for 1 hour until peas are soft.
Remove ham bone and puree.
Shred any meat left on the bone and set aside.
Ladle soup into bowls and put some shredded ham in the middle and garnish with some parsley.
