2 c Yellow split peas 8 c Water 2 lb Smoked ham hocks 1 lg Onion, chopped 1/2 c Celery leaves, chopped 1/2 ts Summer savory 1/4 ts Thyme 3 tb Fresh parsley, chopped Black pepper Salt Soak peas overnight. Drain the peas and place them in a large soup kettle with the water, ham hocks, onion, celery, and seasoning. Bring to a boil. Reduce heat, cover, and simmer for three hours, stirring frequently. The peas are done when soft and creamy. Add black pepper and salt to taste. Traditional Quebec dish. Source: Americas, September, 1995