SPLIT PEA SOUP A LA JULIA CHILD

Steps:

• For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
• Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
• Put this in the pot, along with the carrots, onions and celery.
• Simmer 3 to 4 hours with the kettle cover slightly open.
• Or, simmer in crockpot for 8 hours on low.
• Skim occasionally.
• Strain and degrease.
• Easiest way to degrease is to make ahead and chill, remove fat when cold.
• Freeze if you want.
• To make the soup, set a saucepan over medium heat and melt the butter.
• Saute the vegetables, stirring, for 5 minutes.
• Blend in the flour and cook, stirring for 3 minutes.
• Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
• Bring to a simmer, stirring.
• Cover and cook about 45 minutes until peas are tender.
• Salt and pepper to taste after 1/2 hour of simmering.
• When cooked, mash or puree the soup depending on the consistency you want.
• Garnish with homemade croutons or sauteed ham bits if desired.