Recipe(tried): Dutch Split Pea Soup

This is a somewhat more elaborate recipe for split pea soup, but the best one I've ever tried. The leeks especially are crucial to the flavor.

Susan

Dutch Split Pea Soup
Serves 6-8

1 pound green or yellow split peas, picked over and rinsed
1 leftover ham bone with about 1 pound meat attached
3 leeks, white and green parts separated, well rinsed, coarsely chopped
1 large onion, coarsely chopped
1 large carrot, cut in chunks
1 bay leaf
2 whole cloves
6 peppercorns
1/2 teaspoon thyme
12 cups water
1 rib celery with leaves, diced
1 large carrot, diced
1/2 bunch parsley, chopped
salt & pepper

Combine all ingredients except white parts of leeks, celery, diced carrot, parsley, and salt & pepper in a large pot. Bring to a boil, then simmer, partly covered, stirring occasionally, until peas are very soft and ham falls off the bone, about 2 hours.

Remove ham and cut meat into pieces, discarding bone. Reserve.

Remove whole spices. Pur e soup in batches in a food processor; return to the pot.

Add white parts of leeks, celery, diced carrot, parsley, and ham. Simmer, stirring occasionally, until vegetables are soft, about 30 minutes. Adjust seasonings.