Split Pea Soup

Total time: 1 hour 30 minutes
   Traditionally made with a ham bone or ham hock, I made this with a slab of local, dry-cured ham.  Regular baked ham would work as well.  This will make 4 servings.

 Ingredients:

• 1 1/4 cup (8oz, 240gr) split peas
• 6 cups water
• 2 thick slices Prosciutto, (6oz, 180gr total weight) (for most intense flavor)  or a meaty ham bone 
• 1 large onion
• 3 medium carrots
• 2 medium potatoes
• 3 ribs celery

 Instructions:

• If using a ham bone, put in water with split peas.  If using Prosciutto or other ham, cut into bite-size chunks before adding. 
• Bring ham, peas and water to a boil, cover and simmer for 45 minutes
• After 45 minutes:
• Roughly chop onion and add to pot.
• Peel carrots.  Slice by cutting in half the long way (in 2 or more sections) then into half circles. Add to pot. 
• Peel and slice potatoes to a similar size; add to pot. 
• Slice celery, cutting the wide end in half lengthwise and add to pot. 
• Cover and simmer until all vegetables are done, 30 - 45 minutes longer. 
• Remove ham bone, if using, and cut ham.  Add ham back to soup.