Quebec Split Pea Soup

1 lb (2 1/2 cups) yellow split peas
3 8-oz smoked ham hocks or 1 1/2 lb total if the ham hocks are larger
8 cups chicken broth (don't use canned broth because its saltiness combined with that of the ham hocks will make the soup too salty)
2 Tbsp butter
2 medium onions, peeled, finely chopped or 2 large leeks, halved, washed, and finely sliced
3 medium carrots, peeled and cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
4 garlic cloves, chopped
4 Tbsp chopped fresh marjoram or 2 tsp chopped fresh thyme or 1/2 tsp dried thyme
Salt
Pepper

1. Rinse the peas in a colander and drain.
2. Put the ham hocks in a pot with enough water to cover and bring to a simmer over high heat. Drain in a colander and rinse the ham hocks with cold water. (This is to eliminate some of their salt.)
3. Combine ham hocks with the chicken broth and peas and simmer gently for 2 hours, in a pot with the cover ajar, adding water from time to time to make up for evaporation of the broth.
4. Take the ham hocks out of the broth, peel away the meat, and chop it coarsely. Put the meat in the soup and discard any bones and sinew.
5. Cook the vegetables in a heavy-bottomed pot in butter, over medium heat, until all the onions turn translucent and all the vegetables have completely softened, about 15 minutes. Stir the vegetables into the soup.
6. Stir the herbs into the soup and season to taste with salt and pepper. Thin the soup, if necessary, with more broth or water.

Source: Splendid Soups, by James Peterson

Try #1
I don't remember when I made this... anyway, it was good, but I'm not sure I'd go to the extra work next time for a split pea soup. My normal recipe is just fine, and I usually don't bother with ham hocks (which, in my opinion, was a wasted purchase - didn't add all that much to the soup). I prefer just adding diced ham.