Yellos split pea soup from Quebec

Ingredients:

• 2 c. (1 lb.) dried yellow split peas
• 3 lbs. smoked ham hocks
• 1 1/2 c. finely chopped onions
• 1/2 c. finely chopped celery
• 1 tbsp. salt
• 2 qts. water

Cooking: 

• Wash the dried peas in a sieve under cold running water, discarding any that are discolored.
• Place the peas in a heavy 5 to 6 quart casserole and add the ham hocks, onions, celery, salt and water.
• Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 1 hour.
• Remove the cover and continue to simmer for about 20 minutes longer or until the ham shows no resistance when pierced deeply with the point of a small knife or skewer.
• Transfer the ham hocks to a chopping board or platter and, with a small, sharp knife, remove the skin and bones.
• Discard the skin and bones and cut the ham into 1/2″ cubes.  Return the ham cubes to the soup and simmer for 2 or 3 minutes to heat them through.
• Taste for seasoning and ladle the soup into a heated tureen or individual bowl. 
• Serve at once. Serves 6 to 8.