Yellow Pea Soup

Preparation

1. Step 1

   In a large bowl soak peas overnight in enough cold water to cover by 2 inches and drain.

   Step 2

   In a 7 1/2-quart heavy kettle combine leeks, water, peas, ham hock, and thyme and simmer mixture, uncovered, until peas are very tender, about 30 minutes.

   Step 3

   In a blender puree 4 cups soup in batches and return to kettle.

   Step 4

   Peel celery root and cut into 1/4-inch dice. Add celery root to soup and simmer, stirring occasionally, 20 minutes. Add carrots and simmer, stirring occasionally, until tender, about 15 minutes.

   Step 5

   Remove meat from ham hock and discard skin and bones. Chop meat coarse and stir into soup with salt and pepper to taste. Soup may be made 3 days in advance. Cool soup uncovered and keep covered and chilled. Thin soup with water if too thick.