Instructions: Place ham hock, split peas, bay leaf and 1 cup beef broth into a 4-quart saucepan. Bring to a boil, reduce heat and simmer. Saute bacon in frypan until fat is rendered. Add onion and celery; cook until tender. Stir in flour; mix to blend. Add remaining 2 cups beef broth; cook until slightly thickened, Add onion mixture to split pea mixture; continue to cook until split peas are soft, about 1 1/2 hours.

When done, remove ham hock and bay leaf. Puree mixture in blender or food mill. Add tomato puree, chicken broth and sherry. Add butter and pepper; stir until melted. Strain soup, if desired, before serving.

Makes 8 to 12 servings.

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