Instructions: Soak the peas in the water for 1 hour.

Heat the oil in a heavy, large saucepan over medium-low heat. Add the onions an garlic and cook until translucent, stirring occasionally, about 10 minutes. Add the celery and carrots and cook for 5 minutes.

Drain the peas and rinse. Add them to the pan.

Stir in the stock and bring to a boil.

Stir in the 8 oz. piece of ham and parsley. Reduce the heat, cover and simmer until the peas are very tender, about 1 1/2 hours.

Remove the ham from the soup. Taste the ham and reserve if it is still flavorful. Puree the soup in batches in a food processor or blender.

Return to the saucepan and thin with chicken stock or water if necessary.

Cut the reserved ham into 1/2 inch cubes and return to the soup if desired.

Stir in the cream and heat through. Season with salt and pepper.

Ladle the soup into bowls. Garnish with the julienned ham and serve. (The soup can be prepared four days ahead. Cover and refrigerate. Thin with chicken stock or water if necessary before serving.)
*Lower fat Version: Omit the whipping cream. Reduce the amount of ham or omit it entirely.

Yield: 8 - 10 servings.

Cooking with Bonnie Stern.

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