Two Pea Soup

In a kettle, cook the onion, celery, the carrots and the garlic in the butter, covered, stirring occasionally, for 10 minutes or until soft.

Add the ham hock, the split peas, the stock, the bay leaf and 2 cups of water.

Bring liquid to boil, skimming froth, and cook soup, covered partially, in a preheated 400° oven for 1 hour.

Transfer ham hock to cutting board; cool slightly and cut meat into small pieces.

Stir meat into soup; season with salt and pepper and discard bay leaf.

Just before serving, stir in thawed peas and cook another 1 to 2 minutes.