Instructions: In a 5 1/2 to 6-quart kettle or Dutch oven combine ham hocks or ham bone, leeks, carrots, celery, split peas, water, tarragon, salt, nutmeg and white pepper.

Bring to boiling. Cover, reduce heat and simmer for 2 1/2 to 3 hours., until ham and peas are tender.

Remove ham hocks or ham bone. When cool, remove and discard skin, fat and bones. Return meat to soup.

Stir in parsley and vinegar. Taste and add salt, if needed.

Serve with a bowl of sour cream or yogurt to add to each serving to taste.

Serving Ideas : Buttered toasted English Muffins, Apple crisp for dessert

NOTES : This soup can be made a day ahead and refrigerated. To serve, skim fat and then reheat. FOR TWO SERVINGS: Half of the ingredients. FOR EIGHT SERVINGS: Double the ingredients but use only 3 1/2 quarts water.

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