WILL THIS SNOW EVER END? ... FRENCH PEA SOUP

" The snow doesn't give a soft white damn whom it touches. "

~ e.e. cummings

~ Lily in the snow

_____________

FRENCH SPLIT PEA SOUP

~ Perfect finale for the Easter ham bone and another 'bone-chilling' night

______________

1 juicy ham bone

(or 8-12 slices chopped sauteed bacon, browned and crisp)

1 large chopped Vadalia or Spanish onion

1 bunch chopped leek (white and pale green parts)

2-4 large peeled and chopped carrots

4 minced garlic cloves

4 (32-ounce) cans or boxes organic chicken broth

2 cups dry white wine

2 pounds rinsed green split peas

4 whole bay leaves

2-4 Tbsp. chopped fresh rosemary leaves (1-2 Tbsp. dried)

1 Tbsp. Herbes de Provence

freshly ground cracked pepper to taste

coarse salt to taste

• In large stockpot, saute onion and leeks in reserved 2 tablespoons bacon grease (or add 2 tablespoons olive oil if using ham bone) until limp.
• Add garlic and chopped carrots, cooking additional few minutes. Carefully add stock, scraping brown bits from bottom of pot.
• Add ham bone, peas, white wine, bay leaves, rosemary, pepper and salt. Bring to boil and reduce heat, simmering until peas are tender, stirring occasionally about 1 hour. Taste and adjust seasonings. (12 servings for light eaters)
• Note: For a unique flavor, add a dollop of fresh horseradish, plenty of cracked pepper and top with seasoned croutons.