2 c (1 pound) dried yellow split peas ½ c finely chopped celery
3 pounds smoked ham hocks 1 T salt
1½ c finely chopped onions 2 quarts water
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Wash the dried peas in a sieve under cold running water, discarding any
that are discolored. Place the peas in a heavy 5- to 6-quart casserole and
add the ham hocks, onions, celery, salt and water. Bring to a boil over
high heat, reduce the heat to low, cover tightly and simmer for 1 hour.
Remove the cover and continue to simmer for about 20 minutes longer or until
the ham shows no resistance when pierced deeply with the point of a small
knife or skewer.Transfer the ham hocks to a chopping board or platter and, with a small, sharp knife, remove the skin and bones. Discard the skin and bones and cut the ham into ½-inch cubes.
Return the ham cubes to the soup and simmer for 2 or 3 minutes to heat them through. Taste for seasoning and ladle the soup into a heated tureen or individual bowls. Serve at once. Serves 6 to 8.
