Quebecois Split Pea Soup

• FOR THE HAM STOCK:
• 6 quarts Water, Cold
• 4 Large Carrots, Rough Chopped
• 2 Large Onions, Rough Chopped
• 6 stalks Celery, Rough Chopped
• 2 cloves Garlic, Halved
• 6 Bay Leaves
• 10 whole Cloves
• 2 teaspoons Thyme
• 1 Tablespoon Peppercorns
• 2 Smoked Ham Hocks
• FOR THE SOUP:
• 1-1/3 cup Onion, Diced
• 6 Tablespoons Butter
• 1-1/3 cup Carrot, Diced
• 2 cups Celery, Diced
• 6 Tablespoons Flour
• 4 quarts Ham Stock
• 3 Bay Leaves
• 3 cups Split Peas (Green Or Yellow)
• 1 Large Potato, (Yukon Gold), Cubed
• 2 teaspoons Dried Marjoram
• 1 teaspoon Summer Savory Or 1/2 Teaspoon Of Ground Savory
• 1 teaspoon Dried Thyme
• 1/4 teaspoons Dried Chili Flakes
• Reserved Ham

1. Place all ingredients down to the ham hocks in a large stock pot, bring to a simmer, and simmer for 4 hours. Then strain the stock, discarding the vegetables (or use them for something else if you choose).
2. Cut the skin off the ham hocks and remove as much of the meat as possible, shredding it, and reserve it.
3. In a large pot brown the onions in butter over medium heat, then add carrots and celery and cook for 5 minutes stirring frequently. Add the flour and cook, stirring, for 3 minutes.
4. Add 4 quarts of stock, bay leaves, split peas and potato. Simmer for 45 minutes, until peas are tender. Remove bay leaves.
5. Add seasonings, puree soup with an immersion blender to desired consistency, and adjust to taste with salt and pepper. Return reserved meat to soup and simmer on low until meat is heated through.

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Taken from tastykitchen.com/recipes/soups/quebecois-split-pea-soup/ (may not work)