Split pea soup with ham

Nothing says "home" to me like a good bowl of soup, served with crusty bread.
This soup is delicious, easy, and leaves you feeling virtuous for having made such good use of your leftover ham.

1 ham bone, with some meat left on it
1 bag green split peas, sorted and washed
2 medium onions
1 shallot
4 cloves of garlic (you can use more, or fewer)
2 carrots
2 stalks of celery, with leaves if possible
a couple sprigs of tarragon
2-3 bay leaves
a dash of red pepper flakes
3 whole cloves
1 Tbsp Worcestershire sauce
1 tsp sea salt

cold water

juice of half a lemon
1 heaping Tbsp freshly grated ginger root

In a food processor, chop carrots, celery, potatoes, onions, and shallots.
Place ham bone in a large soup pot. Pour the green peas around it.  Add the chopped vegetables, then fill with water until ham bone is covered. Sprinkle in seasonings, bay leaves and tarragon.

Cover and cook until  the soup is green and thick, no more than 2 hours on your lowest setting. Remove the ham bone.  If the soup is too thick, add a little water or chicken stock.  I like to puree the soup in batches to make it smooth and creamy.  Adjust seasonings to your taste, squeeze in the lemon juice, and add the grated ginger. Stir once more.   If your waistline can afford it, add a dollop of fresh butter or a swirl of cream to each cup of soup.  It's worth it. Sprinkle fresh parsley or tarragon on top, and serve with crusty bread.

Try it, you'll like it.