Split Pea Soup

This tasty soup hits the spot on a brisk autumn evening! (Recipe found on Cooks.com)

Ingredients:
2 Ham Hocks
1 lb. Dry Split peas
4 cloves of garlic, minced
1 Tablespoon Butter
1 Tablespoon Olive Oil
2 Quarts water
2 Bay leaves
1 lb baby carrots
salt and pepper to taste
1 cup light cream or milk

Directions:
1. Empty package of split peas into a colander. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for 2 hours in 2 cups of water.

2. In a large soup pot, saute minced garlic in 1 Tablespoon of Butter and 1 Tablespoon of Olive Oil until golden brown. Do not allow to brown completely. Add Ham hocks, water the peas have been soaking in plus 2 extra quarts of water, and bay leaves.

3. Bring to a boil for 1 minute. Reduce heat and simmer, covered for 1 hour. Remove cover and simmer an additional hour or until soup is desired consistency. (If you prefer, a pureed soup, process using a hand blender) Add baby carrots during final 20-30 minutes of cooking.

4. Taste soup one half hour before serving. Add additional garlic or garlic powder, salt, and pepper to taste. Stir in milk or cream 10 minutes before serving. Add any leftover ham at this time. Remove bay leaves before serving.