Potage Saint-Germain

Ingredients:

1 1-lb meaty ham bone
4 1/2 cups water
2 cups chicken broth
1 lb dried split peas, rinsed and soaked according to package directions
2/3 cup onion, finely chopped
1/3 cup carrots, finely chopped
1/3 cup celery, finely chopped
1/2 tsp sugar
Freshly ground pepper
2 1/2 cups milk
1 cup whipping cream
3/4 cup finely chopped ham (from bone)
Dry sherry (optional)

Place the ham bone in a large pot (8-12 quarts). Add the water, chicken broth and peas. Bring to a boil, reduce the heat and simmer, stirring occasionally, for 30 minutes. Add the vegetables and seasoning and continue to simmer gently for 30-45 minutes or until the peas are very soft and the mixture is thick. Remove the ham bone. Gradually stir in milk and cream. Add the chopped ham (cut from bone) and simmer, stirring occasionally, for 10 minutes. Adjust seasoning as necessary. Serve immediately. Dry sherry should be offered at the table to be added as desired. 6 servings.